Fresh Tomato Salad Friday, July 25, 2014 Noon


5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green bell pepper, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoons crushed garlic
salt and pepper to taste
2 tablespoons white wine vinegar
2 tablespoons sugar


In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic, sugar and vinegar. Toss and add salt and pepper to taste. Chill and serve.

Bonus Recipe
Friday, July 25, 2014 Our Town
Easy Tomato Salad with Rosemary
1/4 cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 sprig fresh rosemary, finely chopped
1/8 teaspoon dried oregano
kosher salt to taste
ground black pepper to taste
3 large heirloom tomatoes, quartered
3 small heirloom tomatoes, quartered

Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.


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