Fresh Tomato Salad

yummy yummy yummy!Served this with seared Ahi Tuna and it was divine!!!

We absolutely loved this! I wouldn’t change a thing. I will be making this again…and again!

Very fresh! Delicious!

We really enjoyed this light, refreshing salad. I think the fresh herbs are what set it apart.

I made this recipe this morning. I was doubtful of the “1/2 cup chopped parsley” and “1/2 cup chopped basil”. That seemed excessive and, it turns out, it was!!! A tablespoon or less of each would have sufficed! (If it’s the basil and parsley flavor you’re looking for, soak those ingredients in the white wine vinegar for an hour or so and use a press to extract the leaves from the juice, then add the juice to the salad.) Unless you’re a dedicated fan of parsley and basil, beware, adjust your ingredients as desired. The tomato, onion, garlic, cucumber and bell pepper work well together and the white wine vinegar, along with juices from the veggies, creates a nicely flavored vinaigrette. Be sure to adjust the salt and pepper content to your liking! Otherwise it’s bland. I let it chill in the refrigerator for a few hours. If it weren’t for the picking basil and parsley out of my teeth for hours after, I’d highly recommend this.

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I substituted cilantro for parsley. It really brings a fresh taste to the salad. I have made it once with apple cider vinegar but prefer the white wine vinegar.

I would use less herbs both amount & variety. the herbs over powered the other flavors. someone else used only olive oil, I would try it again with those changes.

So good!! I changed it up in some small ways but it was still delicious. I used a combo of Roma and yellow cherry tomatoes, I soaked the red onion in ice water before to take the bite out, I used red wine vinegar because I didn’t have white wine vinegar and added about 3 tbsp instead of two, and I added a little olive oil. Yum! I think it would also taste good with avocado or feta, you could probably use cilantro in place of the other herbs (or maybe together) too. I made it as a side dish for curried fish tacos and also had quinoa. It was tasty mixed with the quinoa. Great and easy recipe!!

I added mozzarella and yellow peppers instead of green peppers. Yummy summer salad.

I accidently used Rice Wine Vinegar. It turned out AMAZING anyway!!!!

I made it with heirloom tomatoes and added cucumber. We ate outside with grilled shrimp over couscous and corn on the cob. Summery and easy.

I made it with no onions because I don’t like them but taste great.

Wonderful salad, great way to use up tomatoes from your garden. Lovely presentation. Only thing I added was olive oil. If making a day in advance, hold off on the salt and vinegar until the morning you serve it; gives the flavors a chance to mix without breaking down the tomatoes.

Yummy! Based on what was available from garden I left out basil and parsley and exchanged it for chives. I completely left out the white wine vinegar but did add a lemon goat cheese and it was the perfect addition! Great use of summer vegetables!

Tasty salad. Used small heirloom tomato mix. Used scallion tops and thinly sliced shallots as we don’t care for strong raw onion flavor.

Was very good fresh and healthy! I do think a whole red onion was too much though and I added a tablespoon of olive oil and little lemon juice. I will make this again! Yum!

This was really good. I read a lot of other reviews and decided to add 1/8 cup olive oil (good), 1/3 lb feta (expensive but worth it), change the garlic to a big pinch of garlic powder, skip the basil since I didn’t have any, and fresh parsley (20 leaves or a small small bunch). I think the amount of vinegar is pretty much up to you. Too much is bad and you need more oil to balance it, but I added 1/8 cup. My vegetarian wife is particular sometimes, but she said keep the recipe and make it like this next week. I was going to add olives because it sounded good, but my wife said not to change anything. I will make it this way again!

Very fresh, from the garden. Great way to make use of an overabundance of tomatoes. Based on some of the reviews, I cut back on the onion and garlic slightly. I used champagne vinegar instead of white wine vinegar because that’s what I had. I figured they were similar. Delicious! After two days of eating it as a side dish, I put the remaining leftovers in the blender and it made a great gazpacho!

I was not a fan of this recipe.

Great use of summer produce, especially straight from the garden. Easy, light, and quite refreshing. And just to see how it tasted, I threw in a few red pepper flakes. Perfect foil against the Baked Halibut Sitka’s creaminess I served with this. Will be adding this to the summer rotation. Thank you Karen 614