Mixed Tomato Salad with Green Tomato Vinaigrette – a delicious recipe with tomato, rice vinegar, sugar, canola oil, salt, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Bring a small saucepan of water to a boil.
2
Prepare a bowl of ice water.
3
Add the green tomato to the boiling water and cook until slightly softened and the skin is pale, about 7 minutes.
4
Drain and transfer to the bowl of ice water and cool thoroughly, then drain again.
5
Peel and core the green tomato and cut it into large chunks.
6
In a blender, combine the green tomato chunks with the vinegar and sugar and puree until the tomato is finely chopped.
7
With the machine on, add the oil in a slow stream and blend until smooth.
8
Season with salt and pepper.
9
Arrange all of the tomatoes on a large platter.
10
Sprinkle with the chiles and season with salt and pepper.
11
Drizzle the dressing all over the salad and serve.
267
kcal
Calories
23
g
Fat
15
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 underripe medium green tomato, 1/4 cup rice vinegar, Large pinch of sugar, 6 tablespoons canola oil, and more.
Yes, Mixed Tomato Salad with Green Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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