This is a salad you can make any time of the year, but one thing is for sure, it’ll remind you of those warm and breezy summer days. I can’t get enough of these marinated tomatoes. They taste so crisp and fresh. Yum! I have enjoyed these little cherry maters marinated in a yummy oil and vinegar brine as a salad on top of crisp, fresh romaine lettuce and on top of crackers and tiny toasts.
This recipe makes a wonderful appetizer. You’re really going to like this 🙂
Recipe and photo courtesy of Ree Drummond and A Veggie Venture.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Fun Fact: The recipe calls for one cup of canola oil bit I use just a 1/2 cup and then a 1/2 cup of olive oil.
Pages: 1 2