Tomato Salad

Teresa Horn


We love our tomato salad here especially when they are fresh, organic and locally grown. This is a simple and robust salad that goes well with so many things. Hope you will give this recipe a try and enjoy it as much as we do. ;)


☆☆☆☆☆ 0 votes

2 or more
15 Min
No-Cook or Other


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  • 8
    roma tomatoes, medium diced
  • 2 large
    cucumbers, peeled and medium diced
  • 1 large
    red onion, cleaned and medium diced
  • 2 Tbsp
    garlic, minced
  • 2 Tbsp
    parsley, diced (fresh or dried)
  • 1 tsp
    oregano, minced (fresh or dried)
  • 1 tsp
    basil, minced (fresh or dried)
  • 1 tsp
    sea salt
  • 1 tsp
    black pepper, fresh ground
  • ·
    optional additions: diced red or green bell peppers, baby portabella mushrooms and or fresh mozzarella cheese cubed

How to Make Tomato Salad


  1. Wash and then dice all the vegetables. Note here I do not seed the tomatoes or the cucumbers if you desire to you can I just prefer them not to be. Add them to a large bowl that has a fitting lid.
  2. Then add the herbs and garlic once all has been added to the bowl stir very well. Put lid on and put in to the refrigerator. Let set at least overnight to marinate. Then taste and adjust seasoning if needed.
  3. This salad is wonderful as a side as well as on sandwiches. Goes wonderful with so many items as can also be the main course on a bed of organic baby spinach greens. Hope you enjoy it as much as we do. ;)

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