The trick to this recipe is to use extremely ripe tomatoes. Save the juice when slicing the tomatoes and add the pepper red pepper and salt to taste as this will become the marinade otherwise the salad is just to dry to stand on it's own. As written this recipe is completely overwhelmed by the basil onions and cilantro. Herbs would be much better reduced by half so the flavor of the tomatoes is not "lost". With changes good use of summer produce.... Ummm!
What a wonderful recipe. As I was making it I thought that perhaps it might need a little olive oil for juice; but after it sat in the refrigerator the tomatoes made their own juice. My family just loved it. Thanks!
Loved it! I also added lime juice and cucumbers which I thought complemented the recipe very well.
I never would have thought that it would be possible for a salad to have this much flavor without a heavy dressing! Ok so I have not been able to find the yellow tomatoes but that's no problem. Just add extra red. I find that I'm still slightly nervous about the garlic getting distributed evenly so I still juice a few of the tomatoes into a little bowl and stir the garlic into that. Then pour over all. What a pleasure to find a wonderful wonderful salad that the whole family loves and have it be fat free too! I've had this recipe for about 2 weeks and we've already had it 4 times. Thank you so much for sharing this!
I added chopped fresh spinach. Easy delicious and healthy recipe.
An excellent fresh quick extremely tasty salad. The only change I made was to sub dried cilantro.
This salad was very good! A bit salsa-ish but an excellent use of excess garden bounty for sure. Thanks!
Wow I guess I have to disagree with most of the reviews on here. It does need a dressing. It's very "earthy" (as my husband) said without some kind of "sauce". I added some balsamic vinegar and was able to eat it then but on it's own it's just too dry.
This is a wonderful fresh salad that's perfect for those warm summer months when tomatoes from the garden are so abundant. It's not only vibrant in color but also in taste. I did leave out the cilantro as a personal preference and did NOT refridgerate this. I did however drizzle a little olive oil over top and added just a splash of balsamic vinegar (any nice vinegar would do) which I think made a huge difference.
