Reviewed: Dec. 19, 2009

Simple and delicious.

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KIKIABOM

Cooking Level: Expert

Living In: Decatur, Georgia, USA

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Reviewed: Aug. 23, 2009

Great change up for home grown tomatoes instead of just salt & pepper! I didn't have balsamic vinegar so had to use apple cidar. sprinkled with s&p. I used a suggestion from someone else and crumbled blue cheese on the tomatoes. marinated for 15 minutes and continued to "flip" the container. it was excellent!! after dinner, I added more tomatoes and blue cheese to the container for tomorrow and put in the frig! can't wait to have more. Thanks Scarlett!

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svcran

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Reviewed: Jun. 13, 2009

Nice! I used red onion and a pinch of garlic powder because I didn't have shallot. We had this as a salad with french baguette (the bread is a must for dipping!). Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Apr. 28, 2009

I had this as a side dish some years ago and fell in love with it and now thanks to you it will be at the top of my summertime recipes, I am looking forward to fresh tomatoes from the garden now!

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diana

Cooking Level: Intermediate

Home Town: Shelby Township, Michigan, USA

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Reviewed: Apr. 7, 2009

is nothing special taste.

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catylia

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Reviewed: Nov. 12, 2008

This was OK--not bad at all, but nothing spectacular. I didn't really care for the texture of that much shallot, and I think it could use some fresh herbs (basil, oregano, maybe some thyme). With that much olive oil, I think it would be better served over greens.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Sep. 21, 2008

Excellent! I love these Greek style tomatoes! They work great as a side to a chicken dish.

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Sep. 10, 2008

This was great with our local farmer's market tomatoes... it was even better then next day on top of some fresh spinach. Thanks for the great recipe! Light, flavorful and delish!

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Vanessa

Cooking Level: Expert

Living In: Spencer, Iowa, USA

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Reviewed: Jun. 21, 2008

I recently made this, and it was wonderful. I followed the directions to the T, and the only thing that I added, was a little organic brown sugar to the oil and vinegar. Everyone loved it, and had to make more, just remember to allow time for marinade flavors to blend before serving.

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PMARTIN323

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Reviewed: Feb. 13, 2008

I Love this recipe. It's simple, delicious, and a perfect companion to so many dinners. If you like to dip your bread in Balsalmic and olive oil, you'll love this side dish. Next time I think I'll add some cucumbers in the mix. I like it with feta or parmesan cheese sprinkled on top. Great dish and even better when you're short on time to make an entire salad.

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Hilary Rex

Home Town: Spokane, Washington, USA

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Reviewed: Feb. 10, 2008

Very simple to make. Very fresh and crisp tasting. Good recipe for summer picnics.

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Alane

Cooking Level: Intermediate

Home Town: Burnsville, Minnesota, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jan. 1, 2008

Not for me - I didn't like the vinegar taste. Way too many shallots. I'm still giving it a 4 though, because my boyfriend (who loved the vinegar taste) loved it. But we both agreed there were too many shallots.

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EMITHEBUG

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 25, 2007

Delicious with fresh tomatoes!

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knitma

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

This recipe turned out great! I didn't have the shallots, so I just left them out and made it with the tomatoes. I also added a little chopped fresh basil to the mix. My husband loved it and even took the leftovers to work the next day to let his 2 coworkers try them. They loved it as well!

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Jennifer

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 26, 2007

This really is a nice side dish or appetizer! Two days later, I was making grilled turkey with cheese sandwiches and put the marinated tomatoes with shallots on the sandwiches including a touch of mayo and the sandwiches were awesome! They add a special taste to the sandwich. My husband loved it!

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LISA

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Reviewed: Aug. 24, 2007

Light and fresh and oh so easy sidedish. Great use of summer tomatoes. I sprinkled with lowfat feta cheese.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007

really good but you can definately cut back the # of shallots. I love 'em and it was still a bit strong. Maybe 3 or 4 would be better depending on the size. I also recommend chilling the dish at least an hour before serving-it lets the shallots mellow and the oil mix in. I also added some Italian spices, which was a nice addition.

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Tsubaki

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 24, 2007

My husband loved this very much. Shallots were a great addition to my normal recipe.

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YOUNGFRANKENSTEIN

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Reviewed: Sep. 18, 2006

Very quick and easy. Goes great as a side dish. Thanks for sharing!

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 12, 2006

Growing up in our lttle Italian getto in Chicago we ate an identical "salad" almost everyday.. all summer long. It was GREAT! Passed down from my Great Grandmother (who added a leaf or two of fresh mint to hers) it's also very healthy. She and my GGrandDad came here from Sicily, married, as teens quite early in the last century. I was lucky enough to know GGrandDad (who lived to be 98) as a kid and learned a lot. (How to ID edible fungi and other edible "weeds" for example). But the best, and most outstanding memory from their home was the smell, and taste - OF THE FOOD!!! (funny how certain foods invoke such strong memories)

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freeradiCal

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Mediterranean Summer Tomatoes

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