Quick Tomato Salad

This bright colored salad looks great on the plate. Pairs will with the savory summer ribs and hot pepper cheese cornbread.
Photography By E. S. Bruhmann | September 01, 2016


Core tomatoes, chop them into small pieces and put them in a medium-sized serving bowl. Add remaining ingredients to bowl, stir to combine.

Best served at room temperature.

Serves 8


  • 2 pounds ripe tomatoes
  • ½ cup chopped green or imported black olives
  • ⅓ cup olive oil
  • ¼ cup chopped purple onion (or Vidalia onion or other sweet eating onion)
  • ¼ cup finely chopped fresh basil (or 1 teaspoon dried)
  • ¼ cup fresh mint, optional
  • 1 tablespoon wine vinegar
  • 2 medium cloves garlic, minced
  • 1 teaspoon salt
  • Pepper to taste
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