Marinated Three-Tomato Salad

Fresh herbs and white wine vinegar flavor this colorful salad.


4 servings (serving size: 1/2 cup lettuce and 1 cup tomato mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 81
Fat 4 g
Satfat 0.6 g
Protein 2.4 g
Carbohydrate 10.9 g
Cholesterol 0 mg
Iron 1.4 mg
Sodium 200 mg
Caloriesfromfat 41 %
Fiber 2.8 g
Calcium 31 mg


2 cups halved red cherry tomatoes
2 cups halved yellow cherry tomatoes
1/2 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup white wine vinegar
1 tablespoon dried tomato sprinkles
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cups shredded romaine lettuce


Combine red and yellow tomatoes, cucumber, and onion in a large bowl.

Combine vinegar and next 7 ingredients in a small bowl; stir with a whisk until combined. Pour over tomato mixture, stirring gently to coat. Cover and chill 1 hour.

Divide shredded lettuce among 4 salad plates; spoon tomato mixture over lettuce.