The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Photo by MrsFisher0729
Reviewed: May 3, 2012
This is wonderful! I used a 1:1 ratio of oil to vinegar to cut down the amount of fat and adjust for the amount of tomatoes I used. I also omitted the oregano because we do not care for it. Will make this beautifully colored salad again!
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Photo by MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Feb. 5, 2012
quite easy and tasty. A good side to sandwiches.
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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Nov. 14, 2011
Easy & very good. I tried adding a little balsamic & it was really good also.
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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed: Oct. 12, 2011
You had me at "tomato" and "rosemary". I made this as written and will make often as it is easy to prepare. I may cut back on the oil next time to make it lower still in fat than it already is. Thank you for this!
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Cooking Level: Expert

Living In: West Concord, Minnesota, USA

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