July 04, 2017
Fresh Tomatoes, Lunch, Salads,
Vegetable Salad, Fruit, Tomato, Central/South American, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Hand Mix/Whisk, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Olives, Kosher Dairy more
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"Found this on a site with authentic Guatemalan and other Latin recipes. We had something very similar during our trip there last winter. Can't wait for local tomatoes to be ready!"
Wash tomatoes well and core out stem. Cut each tomato into thick slices and arrange on a plate.
Drizzle with olive oil; sprinkle salt evenly over tomatoes.
Sprinkle cheese, mint and olives next, adding a little more salt and pepper is desired. Serve immediately.
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I was able to 'shop' in my neighnours garden for perfectly ripe tomatoes so this recipe seemed the best possible use for them. loved the combinaton of the mint, olives and cheese. I made as directed and expect to make this many times in future.
Made for CQ4
Made as written for the Central America region of CQ4 & the Happy Campers team because it's true that 1 picture speaks a thousand words -- And the pic by threeovens spoke volumes to me. We were having a leftovers dinner tonite until I saw her pic & decided to add this salad to our meal. It was very tasty & went well w/our meatloaf & potatoes. Thx for sharing the recipe w/the Quest.
This tomato salad was awesome! The olives and mint really added a nice flavor component and cotija cheese is my all-time favorite. Used some roma tomatoes and it was perfect with our arroz con pollo. : )
This seems like a simple recipe, but it is super fantastic. My husband and I were both impressed.