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. ;)

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2 or more
15 Min
No-Cook or Other


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


1Wash 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.
2Then 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.
3This 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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