Red and Yellow Tomato Salad with Basil, Olives and Onions

Name: Red and Yellow Tomato Salad with Basil, Olives and Onions
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 6 cups tomatoes, cut into wedges (about 3 pounds); 2 cups yellow cherry tomatoes (about 1 pound) or 2 cups red pear tomatoes; 1 cup packed fresh basil leaf, rinsed and patted dry; 20 medium nicoise olives (about 1 cup) or 20 medium other brine-cured black olives; 3 red onions, halved lengthwise and cut lengthwise into thin wedges; 1/3 cup olive oil; 5 tablespoons balsamic vinegar; salt and pepper

Submitted by sugarpea

"Pretty, great tasting summer salad that serves 12 and includes sweet yellow cherry or pear tomatoes. Share it or keep it on hand in the refrigerator for great lunches and healthy snacks."

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Ready In:: 15mins
Ingredients:: 8
Serves:: 12

ingredients

6 cups tomatoes, cut into wedges (about 3 pounds)
2 cups yellow cherry tomatoes (about 1 pound) or 2 cups red pear tomatoes
1 cup packed fresh basil leaf, rinsed and patted dry
20 medium nicoise olives (about 1 cup) or 20 medium other brine-cured black olives
3 red onions, halved lengthwise and cut lengthwise into thin wedges
¹⁄₃ cup olive oil
5 tablespoons balsamic vinegar
salt and pepper

directions

Combine the tomatoes, basil, olives and onions; pour on oil and mix gently; add vinegar and salt and pepper and toss to coat.

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Reviews

Wonderful tomato salad which we enjoyed with Broiled Chipotle Chicken w/ Creamy Spinach recipe#26138. This makes a lot of salad so I will be having the leftovers for lunch tomorrow. Thanks for sharing this easy salad recipe!

ellie_

RECIPE SUBMITTED BY

sugarpea

Snohomish, WA

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.

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