Reviewed: Mar. 13, 2007

The family enjoyed this and said it was tasty. I would probably add mozzarella cheese to it next time.

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ENIGLDY

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Reviewed: Jan. 3, 2007

Lovely flavour. A bit acidic. This would probably be delicious mixed with some cold cheese tortellini, as well.

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maplebook

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Reviewed: Dec. 6, 2006

Make this with my quick meals, grilled cheese, egg salad sandwiches etc. Picky hubby likes it, although he thinks it could use a little something... cubed mozz cheese chunks??? hence only 4 stars!

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Luv2eat

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Reviewed: Nov. 10, 2006

Delicious! I followed other rater's suggestion, and substituted red wine vinegar for the cider vinegar. Served in place of a regular green salad with some steaks and my husband loved it!

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Bonnie

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Reviewed: Nov. 4, 2006

I halved the recipe for one pint of grape tomatoes and followed other reviewers' recommendations, using red wine vinegar. No leftovers!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Aug. 30, 2006

This was VERY good. I used raw organic apple cider vinegar, about 1 1/2 tbsp olive oil and kept everything else the same. We loved it! My husband who has heartburn and doesn't go for a second helping of tomatoes went for thirds! Thanks!

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CHARISSALYNN

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Kenosha, Wisconsin, USA

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Reviewed: Aug. 28, 2006

I've made this twice already because the neighbor brings over homemade cherry tomatoes all of the time. The first time I used the cider, and we just didn't like it. The 2nd time, I decided to take advice, and use red wine vinegar, which made this taste a whole lot better! I'll make again, but use the red wine vinegar instead. Sorry!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Aug. 26, 2006

Quick, easy and from what I hear...yummy! (I hate tomatoes) I had an abundance of Juliet tomatoes (grape/roma hybrid) and a potluck to go to. I quadrupled the recipe, used olive oil and red wine vinegar. It was a very pretty, summery dish! Thanks.

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MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Aug. 22, 2006

This was a very good way to use up our overabundance of cherry tomatoes. Even my picky little girls like this. I did use red wine vinegar instead of the cider vinegar. Very good.

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LISAM951

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Reviewed: Aug. 14, 2006

Simple recipe with a million variations. I use fresh herbs from my garden and that right there makes a world of difference in a recipe. I also only use a drizzle of oil and usually balsamic vinegar. But thats the great thing is you can use whatever kind of vinegar you have a taste for at that time. One thing I ALWAYS add though is Feta cheese. It is such a light and tasty salad and is a perfect use for my many cherry tomatoes!

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MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

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Reviewed: Jul. 6, 2006

I enjoyed eating this for a summer lunch but why compromise for dried herbs? This salad would taste much better with fresh basil and oregano! I'd also cut back on oil: 1 tbsp seems more than enough.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Mar. 12, 2006

I really enjoyed the spicy sweet flavor of this salad. A cool summer dish.

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Casserole Queen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 8, 2005

Great use of cherry tomatoes. I may try to cut back a little on the oil next time.........thanks for the great recipe!

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: Jul. 6, 2005

Sorry, but this just didn't really do it for me. I've had much better marinated tomatoes. And if I tweaked it to the degree many people did, I'd say they just changed it into one of those better recipes I've made.

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Erimess

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2005

I didn't find a recipe like I wanted so I modified this one a lot. I used 2 medium vine ripe tomatoes, half an English cucumber, half a green bell pepper and a quarter while onion (wish I'd had red). I used the same amount of herbs, a little less salt and sugar. I only used half the vinegar and oil called for. This was just what I was looking for. I cut the veggies a little too small I think (about 1/2 dice) because they lost a lot of their crunch. But I've eaten it all and want to get more veggie to do it again.

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COmama2six

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Reviewed: Dec. 4, 2004

I made this recipe with vine ripened tomatoes cut into medium size wedges. It was refreshing and delicious.

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P41OH

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Sep. 16, 2004

This is a wonderful receipe for tha abundance of cherry tomatoes that are around at this time of year. I used olive oil and added shredded parmesan cheese at the end. Everyone thought it was great

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RUROCK1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 11, 2004

I made this recipe for a potluck at work, and it was a hit. A few things I tweeked with this recipe: I made the vinaigrette the night before, using a hand blender to really get things combined. I used a combination of white wine vinegar and balsamic vinegar. I used Splenda instead of sugar (1-2 packets). I also added 1 t. of grated parmesan cheese to the vinaigrette. The next day I roasted 3 oz. of pine nuts. I combined the tomatoes and vinaigrette about 2 hours before serving, letting it sit out at room temperature. Just before serving, I added the roasted pine nuts and some shredded parmesan cheese. It looked really pretty in a white casserole dish. I’m making it again tonight, for my family and guests. It’s a great way to enjoy (and use up!) those cherry tomatoes fresh from the garden.

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Anne in Minnesota

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Aug. 30, 2004

This was pretty good - it was a great way to use up some cherry tomatoes from the garden. Next time, I think I'll use olive oil and a different favored vinegar just for something different.

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NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jan. 26, 2004

Even though my husband has a slight allergy to tomatoes, he still enjoys them from time to time. I did make a few changes to this recipe but in my opinion, it only enhanced the flavor. I only used about 1 cup of tomatoes and about 3 Tbls of olive oil rather than vegetable oil. I used balsamic vinegar instead of cider and left out the sugar. Finally, right before I served this, I sprinkled some parmesan cheese over and mixed it well. This gave it an outstanding flavor and I will certainly make it again with these changes. Thanks for sharing.

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