Ingredients1 d 20 m servings 342 cals
- In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
- Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).
Per Serving: 342 calories; 29.3 g fat; 17.1 g carbohydrates; 5.9 g protein; 56 mg cholesterol; 324 mg sodium. Full nutrition
ReviewsRead all reviews 9
A great tasting and refreshing salad. Unless you like alot of onions, I recommend using a red onion and eliminating the yellow onion. I also left out the anchovies since we don't care for these ...
Very nice! I didn't add the onion or the egg to this. I added croutons. I think it is easily customizable to your tastes...the dressing really makes this salad, the other ingredients can easily ...
I just went out to a restaurant and they served a tomatoe salad. I liked it so much I wanted to duplicate it. I found this recipe and tried it and it comes very close. I really liked this.
This is a wonderful salad, easy to make and has great eye appeal! I will definately make this one again.
This is a delicious recipe! The local Grainger County tomatoes are in and they are so delicious! I used iceberg lettuce and vidalia onions instead of yellow. Omitted the anchovies. Thanks for a ...
Great taste, we added a little Dijon Mustard -- gave it a little tang, and also used Iceburg Lettuce...The basis for this is terrific