Reviewed: Jan. 24, 2005

I'm not big on "marinated" type salads but this was good. Everyone else LOVED it. Prepare for "Dragon Breath" for a few days though! :)

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JenM

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Reviewed: Jan. 9, 2005

Even if you never liked tomatoes before you have got to try this!!

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leogrl

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Oct. 8, 2004

I'm embarrassed to say the two of us ate the whole salad in one sitting! Since I used a slotted spoon to serve it, there was a lot of marinade left over... so I sliced more fresh tomatoes and onion into the bowl and put it in the fridge for tomorrow!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Sep. 25, 2004

I'm not sure why I had such a different view than everyone else, but I thought the salad was okay at best. Sorry. Maybe it is because I used store tomatoes rather than home grown, but the salad over all was just very bland to me. There was definately far too much dressing. The only substitution I made was a purple onion instead of a yellow and I used a little bit less oil, about 1/3 cup and it was olive oil instead of vegetable oil.

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CMTORIE

Cooking Level: Expert

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Reviewed: Jul. 26, 2004

This was excellent, a perfect addition to a summer evening meal. I've tried making this type of salad a few times, but it has always jelled in the fridge, this one did not. Thanks for a great recipe!!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: Jul. 26, 2004

I liked the flavors of this dish a lot, but I thought it seemed like there was a bit too much of the dressing. I used large grape tomatoes and those were really good.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 8, 2004

Served in a pretty glass bowl, this dish was the star of the table!! As suggested, I used red onion, cucumber, and a reduced amount of extra virgin olive oil. Bright, sweet, and refreshing-- I would recommend this any day of the week!

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MEGAN83

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Reviewed: Mar. 22, 2004

Very good, but jells when left in refrigerator

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DAHLSEIDE

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Reviewed: Mar. 11, 2004

Fast, easy and very good!!!

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SDB

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Reviewed: Mar. 4, 2004

If there were 10 stars I'd rate it as such. This is absolutely without a doubt, one of the best recipes I have EVER tried! I make this now in the spring, summer, fall and winter. It'll perk up any meal and its wonderful just by itself. I had to start buying double the ingredients; its like potato chips, there is no way you can eat just one and in this case, no way you can eat just a little!

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richmondred

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 26, 2004

This was tasty, but the onions were a little strong.

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KEB41

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Reviewed: Feb. 3, 2004

So fresh tasting and refreshing. I used half of a large red onion and did add some cucumber as others suggested. With some other herbs, this could pass for a gaspacho salad. Will make this often this summer when tomatoes are more available.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 3, 2003

This is a tasty recipe worth trying. However, its just not something I would care to eat very often.

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BEINCOGNITO

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Reviewed: Nov. 30, 2003

easy and so good! i used a red onion and added thinly sliced cucumbers (suggested by others) and served it cold. i know the recipe says 30 min. prep time, but it took me less than 10 minutes to prepare, so that's a big bonus. it also looks pretty on the table. i think the dressing could stand on its own for use on a regular salad. even my tomato-hater loved it!

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HEY HEY MAMA

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Reviewed: Sep. 28, 2003

This was really good!!! I had lots of garden tomatoes, so made this for my husband and some friends. I added cucumbers & some garden banana peppers. Everyone loved it! Thanks!!!

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Sindie1000

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Seville, Ohio, USA

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Reviewed: Sep. 5, 2003

Great with cherry tomatoes from the garden sliced in half. Also added yellow squash half-moon slices and Hungarian and Sweet Banana peppers, seeded and cut in rings. Great tomato salad.

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Gourmet Booge

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Sep. 2, 2003

This is an excellent dish. With a surplus of summer tomatoes I was happy to come across this recipe. My family prefers it served cold. I make it with and without cucumbers. Fresh!

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MARY K

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Reviewed: Sep. 1, 2003

YUM! YUM! This is better than dessert to me. I also added a cucumber and enjoy it with lunch or supper. A great way to use tomatoes that are getting too ripe to keep. Thank you Chrissy.

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MISSISB

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Reviewed: Aug. 29, 2003

Took this to a brunch invitation. We received raving reviews! Thank you for the great recipe!

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Ginger118

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Reviewed: Aug. 26, 2003

I made some ajustments based on a similar recipe I had at a recent family reunion: I used only 5 tomatoes BUT I added a large green bell pepper (chopped) and used a red onion instead of yellow. Then, I used the following amts = 1/4c water, 2 TBLS wht sugar, 2 TBLS wht vinegar, and 1 TBLS of oil (mixed together by pouring into a glass jar I could seal tight and shake). I then poured it over the tomato/veggie mix and chilled for and hour. About 1/2 hour before I served this, I fried up 6 slices of bacon, let it cool and then crumbled it into the salad. Wow -oh -wow! VERY GOOD! Colorful, flavorful, and overall, a very easy recipe! Will make this again!

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DREGINEK

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Chrissy's Sweet 'n' Sour Tomato Salad

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