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Fresh Tomato Salad

Fresh Tomato Salad

Prep Time10 mins
Course: Side Dish
Keyword: tomato
Servings: 4 people
Calories: 190kcal
Author: Holly Nilsson


  • 2 pints grape tomatoes or 3 cups diced tomatoes
  • ¼ cup red onion thinly sliced
  • 1 tbsp fresh herbs basil, oregano, etc.
  • 3 tbsp olive oil extra virgin
  • 1 tbsp red wine vinegar
  • tt salt and pepper
  • ½ cup sliced bocconcini optional


  • Place tomatoes, red onion and bocconcini (if using) in shallow bowl.
  • Drizzle with olive oil and red wine vinegar. Toss to combine.
  • Season with salt, pepper and fresh herbs to taste.
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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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