Hands-on Time
30 Mins
Total Time
50 Mins
Yield
Makes 9 cups
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

How to Make It

Toss together first 2 ingredients in a large glass bowl; let stand 30 minutes. Meanwhile, sauté shallot and garlic in hot oil in a medium saucepan over medium heat 6 minutes. Remove from heat, and stir in thyme. Cool completely. Toss together vinegar, next 3 ingredients, tomato mixture, and shallot mixture. Serve, or cover and refrigerate up to 2 weeks.

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