End-Of-Summer Tomato Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
If you're looking for new ways to use up tomatoes in the garden, be sure to try this recipe. It's one of our favorites.Carol Birkemeier, Nashville, Indiana Ingredients:
8 small tomatoes (2 pounds), sliced |
1/2 cup chopped ripe olives |
2 tablespoons olive oil |
1 tablespoon white wine vinegar |
4 teaspoons dijon mustard |
2 teaspoons sugar |
2 garlic cloves, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
leaf lettuce, optional |
1/4 cup minced fresh parsley |
1/4 cup chopped green onions |
Directions:
1. Arrange tomatoes in a 13-in. x 9-in. dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes.
2. Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions. Yield: 6 servings.
|
|