Our very good family friend Sandra was so kind as to share one of her favorite family recipes, with me, for the recipe blog.
Sandra’s salad is still great a day or two later and goes with so much. She mentioned, that when she makes it, she increases the recipe a little by adding more tomatoes, then they are certain to have leftovers. I think it would be a wonderful side dish with a grilled steak or chicken breast but as Sandra mentioned, it’s great all on it’s own, maybe for lunch, with some fresh bread for dipping in the flavorful marinade.
Here is Sandra’s recipe:
Prep time: 15 minutes to cut up and mix ingredients together and at least another 2 hours is needed for the salad to chill and for the flavors to marinate.
4 cups halved cherry tomatoes, grape tomatoes would also work
1/4 cup vegetable oil
3 tablespoons of cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar
1. Combine ingredients(not tomatoes) in a small jar and shake well.
2. Pour dressing over the tomatoes and gently mix.
3. Chill for at least 2 hours.
4. Stir gently and serve.
Optional – add 1/2 cup to 1 cup cubed feta and lots of fresh chopped basil. Another option would be adding some fresh mozzarella, cubed up or bocconcini cheese(baby mozzarella) in place of the feta. But feta cheese would be the tastier option and what’s better than fresh basil, yum!