Creole Tomato Salad



If your bag of greens is getting a little old and you don’t want to risk any not-so-tasty lettuce, I have a great salad to switch it up!

I found this recipe in a cookbook and love/hate that I can type it into Google and still find it online. So much for having a huge, chunky cookbook anymore… : /

All you really have to do is slice 3 tomatoes, one (Anne) Vidalia onion, and chop some chives.  Drizzle the vinaigrette and BOOM, you are set!  This recipe is perfect as a side dish.


(Bottom layers)

Creole Tomato Salad

Adapted from Cooking Light

Serves 4


3 large, ripe tomatoes, cut in 1/4 inch thick slices

1/2 large Vidalia onion, thinly sliced and separated rings

1 1/2 Tbsp chives, chopped



4 tsp red wine vinegar

4 tsp olive oil

1 tsp Dijon mustard

1 tsp garlic, minced


Whisk olive oil, red wine vinegar, garlic, Dijon and a sprinkle of salt and pepper.  Set aside.

Place a layer of tomatoes on the bottom of a serving dish.  Then place a layer of onions.  Sprinkle a little bit of salt and chives on top.  Repeat layering until you have used all of the tomatoes and onions.  Drizzle vinaigrette over entire salad.  Serve at room temperature.


With love,

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