Marinated Cherry Tomato Salad

"I made this recipe for a potluck at work, and it was a hit. A few things I tweeked with this recipe: I made the vinaigrette the night before, using a hand blender to really get things combined. I us..." See moreed a combination of white wine vinegar and balsamic vinegar. I used Splenda instead of sugar (1-2 packets). I also added 1 t. of grated parmesan cheese to the vinaigrette. The next day I roasted 3 oz. of pine nuts. I combined the tomatoes and vinaigrette about 2 hours before serving, letting it sit out at room temperature. Just before serving, I added the roasted pine nuts and some shredded parmesan cheese. It looked really pretty in a white casserole dish. I’m making it again tonight, for my family and guests. It’s a great way to enjoy (and use up!) those cherry tomatoes fresh from the garden."

"I used extra virgin olive oil instead of vegetable oil and brown sugar instead of white sugar. Pretty good. The longer it sits, the better it is. This would make a great bruschetta. Next time, I might..." See more try this with balsamic instead of cider vinegar--I think I might like that a little better."

"This is a delicious recipe. I have made it many times and served it to many people and they all wanted the recipe. I would not change one ingredient from the original recipe. ..." See moreDianne Downing"