Tomato Parmesan Salad

Total Time

Prep/Total Time: 15 min.


14 servings

Updated: Oct. 12, 2022
The homemade oil and vinegar dressing is what makes this salad unique. Plus, it features two kinds of lettuce and garden-fresh tomatoes and onions. To save time, I make the dressing in advance and set it aside until supper.—Michele Bently, Niceville, Florida


  • 1-1/3 cups canola oil
  • 1 cup red wine vinegar
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 bunches romaine lettuce, torn
  • 1 head iceberg lettuce, torn
  • 2 small red onions, thinly sliced
  • 2 large tomatoes, diced
  • 1 jar (4 ounces) diced pimientos, drained
  • 2/3 cup shredded Parmesan cheese


  1. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; shake well and set aside.
  2. In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, shake dressing. Pour over salad; toss to coat. Serve with a slotted spoon.

Nutrition Facts

1 each: 228 calories, 22g fat (3g saturated fat), 3mg cholesterol, 76mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 3g protein.

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