Ingredients20 m servings
- In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
- In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
ReviewsRead all reviews 11
I just made this and left it to marinate overnight. Already, it smells incredible. I did use sea salt and added fresh ground black pepper. After giving it a go the next day, I really like it. I ...
I made this in a one quart Ball canning jar, so didn't need as much of the mixture called for. I blended the dressing ingredients in the blender and poured over it all. Took this on vacation and...
My husband really adored this. It is true the longer it sits in the fridge the beter it tastes. I didn't have any sliced olives so I used chopped olives instead and it was fine. I was only abl...
At first we weren't sure. This tasted good, but not sure what to do with it... until it had been in the fridge for a couple weeks and I used it as a base for sloppy joes. WOW, the best sloppy jo...
Florence - This is perfect as written and is a Tailgater's Dream - made a day or two ahead is a big plus, too. It made a great wrap sandwich, by the way. Thanks~
I've been looking for salad recipes now that the hot summer months are here. This is the kind i like, something that will be in fridge ready for an easy lunch. I served it with avocado slices. I...
This is fantastic for a summer bbq -- everyone loves it. I use red wine vinegar and it's just as good.
Have tried this recipe many times with fresh from the garden and store bought vegetables and herbs. Turns out great every time and is perfect for summer cookouts. Great by itself or on a hot d...