The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 17, 2003
This was soooooooooooo good. It was gone in no time. I used a red onion instead of a yellow onion and the sweetness of the onion allowed me to use less sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 6, 2003
very good! Kids and hubby loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 5, 2003
Easy and Delicious - if I had a cucumber I would have added it too. A keeper. Thanks Chrissy.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 30, 2003
a very tasty dish, that is also pretty served in a clear glass bowl. i made mine earlier in the day, refrigerated it and then set it out to serve at room temp. irecommend this recipe to all.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 9, 2003
I have made this MANY times and am always asked for the recipe. I use Roma tomatoes when possible (easier to handle) and serve slightly cool. Last time I used Balsamic vinegar (a little less than called for) and it was great!
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Cooking Level: Expert

Home Town: Florala, Alabama, USA
Living In: Laurel Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jul. 5, 2003
Delicious!! I added sliced cucumbers and used course ground black pepper in place of regular pepper just for presentation. I didn't thinly slice the tomatoes as the recipe called for but instead I cored the tomatoes then sliced them and used my cooking shears to cut the tomatoes into chunky pieces. This is a great sidedish to serve at mealtime if you can keep it around long enough!!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: May 13, 2003
This was awesome, I made it to go with our pot roast and it was an amazing complimenting dish, with the tanginess. It was super easy to make and my husband loved it. I made just a small tester batch with 2 tomatoes and now I can't wait for garden tomatoes, that I can actually use instead of freeze and never see again. I will add more vinegar next time and I might try it with cucumbers, but then why mess with perfection. The best thing is I have what little leftovers there are for my lunch. Yummy onion breath. Bring it on!! Thanks for a great recipe. Anna
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Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada
Living In: Winchester, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 19, 2003
I have made this 3 times with rave reviews. I have always replaced the vegetable oil with olive oil and added thinly sliced English cucumbers to the mix. Last time, I also added some sliced black olives. You can really adjust the ingredients to suit your own taste and what you may have on hand. Tomatoes are not exactly in season here on the northern plains, and I found that romas offer the best texture, color and flavor right now. I can't wait to make this with flavorful garden tomatoes. I do recommend following the recipe suggestion to serve at room temp.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 11, 2003
This recipe serves four? I think you should double up on it so that you have enough to go around! A tangy delicious treat - perfect for a snack as well as with dinner...just the juice this makes is good enough to drink! Of course, if you don't like the vinegar taste - lighten up on it (I like the tangy zip it adds)! My dinner guests and I all agree: this is a keeper, and one to share with people you love!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 4, 2003
Use firm tomatoes and be prepared to spend some time dicing, but the result is well worth it. This salad is attractive on a buffet table and delicious, especially with beef.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 1, 2003
This was fantastic! I was having friends over for a vegan dinner, and this made the affair a huge success! Naturally, you add ingredients to your liking - but it is a great base - and it couldn't have been any easier - now everyone wants to know what the "secret ingredients" are! Now I can't wait for summer, so that i can grow my own tomato garden!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 22, 2002
Very vinegary!! Nothing special.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 16, 2002
This recipe was so simple and so tasty! I have a small tomato garden and wanted to try something different (yet easy!) with the extra tomatoes I had, and this was perfect. I used Olive oil instead of vegetable oil, and it turned out delicious. Everyone loved it and raved about it. It has become a quick, easy, delicious and always popular dish to take to picnics and gatherings. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 11, 2002
This was pretty good. A nice way to serve tomatoes when they are in abundance.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 9, 2002
Hate to be a stick in the mud, but this just wasn't that interesting, and was no better or worse than any other tomato salad.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 23, 2002
It was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 21, 2002
It was a hit. It's refreshing and a nice change from regular side salads.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 14, 2002
Excellent! I added 1/2 of a thinly sliced seedless cucumber. YUMMY!
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Cooking Level: Intermediate

Home Town: Kingman, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 3, 2002
Good! Add chopped green pepper and salt and pepper to taste!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 12, 2002
Wow! This is an awesome and easy recipe. My company loved it. It was two helpings each at my dinner table. I also used yellow, red and green peppers to add color. Thanks Chrissy for a tasty treat. Deborah
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Cooking Level: Expert

Home Town: Newfane, New York, USA

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