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Perky Parsleyed Tomatoes

"I was given this delightful recipe many years ago by my mother with a notation, 'Oh, so good!'", says Marie Melchert from Las Vegas, Nevada. "You can make it ahead, and it is so attractive."
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings


  • 8 medium tomatoes
  • 1/4 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons tarragon or cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper


  • Cut a thin slice off the bottom of each tomato so it sits flat. Cut each tomato into 1/2-in. horizontal slices; reassemble tomatoes, stacking slices on top of each other. Place the stacks in a 13-in. x 9-in. dish.
  • In a small bowl, whisk the remaining ingredients. Pour over tomatoes. Cover and refrigerate for 4 hours or overnight. Remove from the refrigerator 20 minutes before serving.
Nutrition Facts
1 each: 96 calories, 7g fat (1g saturated fat), 0 cholesterol, 341mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Average Rating:
  • katlaydee3
    Jun 29, 2014

    Delicious!! I loved these tomatoes.

  • maggie do
    Jul 2, 2011

    I like the dressing and use it with other vegetable dishes I make now. I make this recipe for summer picnics and add fresh mozzarella slices and layer between the tomato.

  • justmbeth
    Jun 4, 2007

    No comment left