Marinated Tomato Salad

1. 1

   The amount of oil and vinegar you use totally depends on how much salad you are making. My general rule is to use 1:1/3 oil vinegar ratio. For 4 large tomatoes, you would probably need 1/4 cup of olive oil.

2. 2

   In a container with a tight-fitting lid, mix together olive oil and balsamic vinegar. Add salt and pepper. Add chopped vegetables, and seal container. Flip container over and shake gently to coat all vegetables. Let rest on a countertop for an hour or two before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.