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Chilled Tomato Salad

Total Time

Prep: 20 min. + chilling


8 servings

I use homegrown veggies to make this special summer salad. It's popular at picnics.—Cathleen Bushman, Geneva, Illinois


  • 3 large tomatoes, peeled and sliced
  • 2 medium cucumbers, sliced
  • 2 medium sweet red peppers, sliced into rings
  • 2 medium green peppers, sliced into rings
  • 1/4 cup canola oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons white vinegar
  • 2 teaspoons prepared mustard
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper


  1. In a large serving bowl, combine the tomatoes, cucumbers and peppers. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables; toss gently to coat. Cover and refrigerate for at least 3 hours. Serve with a slotted spoon.

Nutrition Facts

1 cup: 106 calories, 7g fat (1g saturated fat), 0 cholesterol, 22mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 vegetable, 1/2 fruit.

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