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Chopped Tomato Salad

Western.Chefs's picture
Ingredients
  Vine ripened tomatoes 2 Pound, cut into 1 inch cubes to make 6 cups (4 Large Pieces)
  Cucumber 1 Large, chopped to 1 1/2 cups (Unpeeled)
  Chopped red onion 1 Cup (16 tbs)
  Sweet green pepper 1 Cup (16 tbs)
  Minced basil/Parsley 1⁄3 Cup (5.33 tbs)
  Apple cider vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
Directions

1. In a large salad bowl, toss the tomatoes with the cucumber, onion, green pepper, and basil. In a small cup, whisk together all of the dressing ingredients, pour over the salad, and toss to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (This salad keeps for up to 3 days in the refrigerator.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

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