Back to Tomato Parmesan Salad

Print Options


Card Sizes

Tomato Parmesan Salad Recipe

Tomato Parmesan Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:14 servings


  • 1-1/3 cups vegetable or olive 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 small bowl or jar with a tight-fitting lid, combine oil, vinegar, garlic, salt and pepper; set aside. In a large salad bowl, combine all remaining ingredients. Chill until ready to serve. Just before serving, whisk or shake dressing; pour over salad and toss. Yield: 14 servings.

Nutritional Facts

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

Reviews for Tomato Parmesan Salad

Sort By :

Average Rating
Reviewed Oct. 17, 2009

"This is a big salad, but there's never any left when I serve it to my family of six. I always make it as the recipe states except once when I didn't have pimientos. My family noticed they were missing so now I make sure that I have a jar on hand."

Loading Image