Prep 10 mins
Cook 0 mins
A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.
- 3 tomatoes, fresh
- 1 green pepper
- 4 stuffed green olives
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon cayenne
- Coarsely chop the tomatoes, green pepper and olives.
- Whisk together the remaining ingredients.
- Toss with vegetables.
Wonderful! I used a yellow bell pepper instead of green and probably a touch more cayenne, but otherwise just as directed. I put about a quarter cup of the mixture into my turkey and swiss pita for lunch today - it was awesome! It was also good on its own, but I think I'd reduce the oil just a tad. Made for ZWT5.
Delicious salad. I had family over and so this salad along with some appetizer were served before our meal. Everyone loved it. I did add less thyme cuz one of my daughters don't care for the taste of it, so when a recipes asks for thyme I always add 1/2 of what the recipe calls for. I also added cucumbers and black calamata olives instead of green cuz that is what I had on hand. Good and refreshing Thank you and will make again during summer. Made by member of "Cooks With Dirty Faces" for ZWT5 Zingo