Cherry Tomato Salad II

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's become a summer favorite, especially at cookouts.


6 to 8 servings


1 quart cherry tomatoes, halved
1/4 cup vegetable oil
3 tablespoons white vinegar
1/4 cup minced fresh parsley
1 to 2 teaspoons minced fresh basil
1 to 2 teaspoons minced fresh oregano
1/2 teaspoon salt
1/2 teaspoon granulated (white) sugar
lettuce leaves


Place tomatoes in a shallow bowl, In a jar with a tight-fitting lid, combine the oil, vinegar, parsley, basil, oregano, salt and sugar; shake well. Pour over tomatoes. Cover and refrigerate overnight. Serve on a bed of lettuce.

Estimated Time

Preparation Time: 15 minutes
Chill Time: 8 hours

Nutritional Information

Amount per serving (3/4 cup): Calories 78, Fat 7 g (Saturated Fat 1 g), Cholesterol 0, Sodium 155 mg, Carbohydrate 4 g, Fiber 1 g, Protein 1 g.

Recipe Courtesy Of

Taste of Home

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