We've been eating tomatoes all summer long from our garden, so now that it's September and we are still picking tomatoes, I thought a tomato salad every now and them would be good. I tweeked Chrissy's recipe a bit...here is what we like. Using 6 or 7 good sized tomatoes, I also add thinly sliced Vidalia onion, chopped green peppers, sweet red peppers, and cucumbers all from my garden. For the dressing I use about 1/2 Cup extra virgin olive oil, 1/3 Cup red wine vinegar, salt, pepper, garlic powder and a dash of oregano to taste. I let this marinate at room temp for an hour or so. The flavors are so much better served at room temp. No doubt you'll have some dressing left over after all the veggies have been eaten up. Don't hesitate to dip your favorite bread in this concoction, very yummy. We like tangy dressings. Your tastes might require that you add a bit of sugar, but I don't think you'll need as much as the original recipe calls for.
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