Reviewed: Jul. 29, 2011

Delicious. Now that my garden is producing tomatoes at full steam, this is my favorite way to serve and enjoy summer's bounty. There is absolutely nothing else like a freshly picked sun-ripened tomato sliced and simply dressed with fresh herbs, garlic and cheese (!). Finishing with a few drops of red wine vinegar is an option as well.

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Reviewer:

Nicolette

Reviewed: Jul. 6, 2011

Made as-is, it's a bit too oily. Next time I'll cut back. WONDERFUL flavors, though.

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Reviewer:

jcschlan

Reviewed: Jun. 12, 2011

Seriously good. i did have to use the dried oregano but it was perfect. i didnt care for this chilled but room temp was perfect. So good and def in the rotation!

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jun. 11, 2011

Wow, this was really delicious! The dressing is so fresh and perfect with the tomatoes! Thanks!!

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Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: May 16, 2011

Excellent - light and refreshing. I used fresh thyme and chives, and dried oregano and parsley, reducing the latter two appropriately.

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Reviewer:

soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Dec. 30, 2010

This is easy and delish--- also try adding sliced cucumber and/or crumbled feta cheese and/or minced purple onions.....

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Reviewer:

Merry Raven

Reviewed: Oct. 20, 2010

YUM! I used two bags of Romanita tomatoes and only used a dribble of EVOO because our main dish was a little fatty, I didn't want overkill. I didn't have fresh spices so I used a quarter teaspoon of each, except the fresh garlic. My littlest didn't care for it (he dosen't like much of anything, he's four) but the rest of us loved it. I think next time, I might add a little balsamic vinegar.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 29, 2010

Depending on how many people I am serving and how many fresh tomatoes I have, I sometimes add other veggies. Most frequently I add sliced cucumber and red onion. If there are leftovers, I refirgerate it and save it for the next day to top a lettuce salad. I look forward to this side dish every summer. Yummy and healthy.

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Reviewer:

TRISH

Reviewed: Sep. 29, 2010

I did not add the garlic because I thought it would have been too overpowering. I did add sliced red onion, and fresh chopped basil instead of the other herbs, sprinkled it with little olive oil and balsamic vinegar, then topped with capers and blue cheese crumbles.

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