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End-Of-Summer Tomato Salad

Total Time

Prep: 15 min. + chilling


6 servings

If you're looking for new ways to use up tomatoes in the garden, be sure to try this recipe. It's one of our favorites.—Carol Birkemeier, Nashville, Indiana


  • 8 small tomatoes (2 pounds), sliced
  • 1/2 cup chopped ripe olives
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 4 teaspoons Dijon mustard
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Leaf lettuce, optional
  • 1/4 cup minced fresh parsley
  • 1/4 cup chopped green onions


  1. Arrange tomatoes in a 13-in. x 9-in. dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes.
  2. Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions.

Nutrition Facts

1 cup: 98 calories, 7g fat (1g saturated fat), 0 cholesterol, 589mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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