Reviewed: Apr. 22, 2013

Have made this twice just as written and it is delicious. After reading through the reviews I am now anxious to try "playing with it" a little. I am going to try the olive oil and/or apple cider vinegar next time and see how it compares to the original. The crumbled blue cheese also sounds interesting. Thanks for a great recipe!

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Reviewer:

donandjim

Reviewed: Aug. 13, 2012

Yum! I made with olive oil and no salt or pepper. The only thing I would change is to use a little less oil, maybe 1/4 cup instead of a half. A little fresh basil would be good too. It was fantastic as is, I just think it would work as well with less oil. We had with fried tenderloins and it was a perfect complement. I let marinade for about an hour. This one will be pinned.

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Reviewer:

jakeanddaniellesmom

Reviewed: Jul. 4, 2012

My mother-in-law gave me a bunch of tomatos so I made this recipe. I think this is a 4* as written as I think it lacks in flavor. I will for sure make again but next time add some fresh basil. It just needs a little something more. In fact I just may add some basil to the left overs that I have in the fridge... OR maybe put on some italian bread and make bruschetta with it

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Reviewer:

love2cook32

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

Reviewed: Apr. 2, 2012

I cut the sugar in half and the dressing was still WAY too sweet. I will try again, cutting it further.

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Reviewer:

AmyJo

Reviewed: Sep. 9, 2011

This was pretty good. One has to take care to adjust proportions, of course, but very adaptable. It's a little sweet for my taste, but a hit with my bettter half!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 5, 2011

Made the recipe as written with some of our fresh heirloom tomatoes and one of the side choices for a cookout. I usually make tomato salad with a lot of garlic and this was a nice change. Everyone raved about them.

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Reviewer:

jgbeck

Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

Reviewed: Aug. 28, 2011

We really enjoyed this, with a slight modification to ingredients, and big modification to prep. First, I mixed the vinegar and sugar in a container a couple of days ahead. We've used just that for a simple leaf-lettuce dressing for as long as I can remember, and I knew it would take some time to dissolve the sugar into the vinegar, and this mix keeps forever. Then, based on the number of tomatoes I had (I used grape, cut in half), I put some of the vinegar/sugar in a bowl, whisked in a little bit of olive oil, salted and peppered and put the onions in, about 2 hours before we ate. Just before sitting down, I whisked the dressing up again, and stirred in the tomatoes. Mmmm!

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Reviewer:

Suzy

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Aug. 16, 2011

I'm so glad I am rating this the day AFTER i made them. they really taste BETTER when the flavors sit overnight! I made it 100% as written, it was PERFECT! i enjoy the simple dressing, very nice flavor. Others complain it is too much dressing, just make the dressing seperate and use as much or as little as you need! I decided to add some cuke today, make sure you weep them before you add, or it will have too much water. Also tried with some herbed goat cheese, VERY VERY delish! The only reason i gave it 4 instead of 5 stars is because it didnt' taste that good last night, it was like soup tho - next day is WAY better. i will make this again for sure when summer tomatos are in abundance. thank you for the recipe chrissy!

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Reviewer:

earth_girl

Home Town: Palmyra, New York, USA

Living In: Greece, New York, USA

Reviewed: Aug. 12, 2011

My family really liked this recipe. I changed two things: I decreased both sugar and oil by a third. Next time I will add green peppers and cucumbers if I have them. I don't think it will change the taste and it will provide a way to use up some of those excess veggies.

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