Prep 5 mins
Cook 1 hr
- 5 medium tomatoes, chopped
- 1⁄4 teaspoon fresh ground pepper
- 1 tablespoon sugar
- 1⁄2 cup vegetable oil
- 1 teaspoon salt
- 6 tablespoons vinegar
- 1 teaspoon dried basil
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon dried thyme
- 1 large onion, diced
- Blend all ingredients together.
- Chill for 1 hour before serving.
- Serve plain or on lettuce leaves.
Wow! The dressing on these tomatoes & onions is excellent - tangy and a bit sweet, but not overly so. I kept saying "yum" with every bite. This was still great the next day as well. Simple but a burst of flavor in every bite. Thanks!
OOMPAPA! this was so good. I had such a craving the a tomato salad and I found this while perusing the new recipes list. Ran out to get the tomatoes and, of course, being the dead of winter, I found a half way decent box of cherry tomatoes and 2 sort of respectible hothouse tomatoes. I chopped the tomatoes and added chopped red onion in one bowl. Then I made the dressing using olive oil and red wine vinegar and everything else as specified. Mixed the salad together and chilled. WOW! both DH and I loved it. Cant wait to make this again when tomatoes are in season. I would love to know what type of vinegar was in the original recipe. Thanks for sharing this keeper.
I didn't feel right assigning stars. I thought it tasted good, and the kids did also (except they picked out the onions). No one really felt like eating it, though! How do I rate that?!?! I did think the flavors were blended better after chilling overnight. Also, although HeatherFeather directed me to this recipe to use up some cider vinegar, but I got distracted & used white vinegar (what my brain thinks when I see "vinegar"). As Box O'Wine mentioned, it would be good to know what kind of vinegar you intended.