Tomato Salad

This is a quick and easy one.  So simple, and it goes over great during the summer at barbecues and potlucks.  We tease my Mom because once we were having a conversation about what food we’ll be remembered for when we’re gone.  She was concerned that there wouldn’t be a “special dish” that would inspire us all to think about her when we ate it.  My husband said to her, “don’t worry Cathie, you’ll always be remembered for your tomato salad!”

Don’t blink or you’ll miss this one – it’s that quick to throw together.

Ingredients

2-3 tomatoes or more – depending on size

1/2 large or 1-2  small onions (red onions or really sweet onions are best)

1 bottle vinaigrette salad dressing (I most prefer Kraft Sundried Tomato and Oregano for this)

Directions

Slice tomatoes and onions.  Layer in a casserole (like French White) with a lid.

Pour entire bottle of dressing over the tomatoes and onions.

Cover and refrigerate at least 1-2 hours.

 

That’s it!  The longer this stuff sits, the better it is.  It’s even better the next day, so if you can make it the morning of, or even the night before, it’s best.

If you’re having burgers, some of us like to put this salad directly on our burgers for extra zing.

Enjoy!

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