END-OF-SUMMER TOMATO SALAD

End-Of-Summer Tomato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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. , Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions.

Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 589mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges