End-Of-Summer Tomato Salad
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
Ingredients
- 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
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