Chrissy's Sweet 'n' Sour Tomato Salad

Chrissy's Sweet 'n' Sour Tomato Salad

232 Reviews 5 Pics
  • Prep

    30 m
  • Ready In

    30 m
christine
Recipe by  christine

“An easy to prepare, delicious sweet 'n' sour tomato salad just right to compliment any meal - or eat alone!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles. In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.

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Reviews (232)

Rate This Recipe
CHRISTY PALMER
128

CHRISTY PALMER

This was fabulous! I used purple onion instead of yellow and placed the sugar, vinegar, and olive oil in the blender before pouring them over the tomatoes. Even my kids liked this. For the adults I added some crumbled blue cheese and black olives on top. Everyone was very impressed! Thanks Chrissy!

Annie
60

Annie

This salad was GREAT! That is, once I made some modifications. One is (from the advice from one of the reviewers), I used a purple onion instead of yellow. I also added thin cucumber slices and red and green bell pepppers and used olive oil instead of veggie oil. I found the juice to be flat - I wanted more dimension than just sour and flat - so I tossed in some Mrs. Dash table blend and a dash of galic salt and then microwaved the mixture so that the sugar would melt and the tastes would blend. From the spoon it tasted like oil, but dip a cucumber slice and... WOW!

Esmee
43

Esmee

This salad was really easy to make and very delicious. A great addition to any summer meal. I made it with store bought tomatoes, I can only imagine how great it would taste with tomatoes from ones own garden.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 18.3 g
  • 28%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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