Double-tomato salad

Yield: 1 Servings

Measure Ingredient
4 larges Tomatoes; sliced
¼ cup Chopped drained oil-packed sun-dried tomatoes; (2 tablespoons oil reserved)
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar or red wine vinegar
½ cup Green olives; (preferably imported), quartered lengthwise
2 tablespoons Drained capers
2 tablespoons Chopped fresh marjoram or 1 teaspoon dried
4 servings

Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.

Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes.

Sprinkle with salt and pepper. Top with sun-dried tomatoes and all remaining ingredients.

Bon Appétit August 1993

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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