Recipe - Double-Tomato Salad

4 lg Tomatoes; cut or sliced up
One fourth cup Chopped drained oilpacked
sundried tomatoes; (2
tablespoons oil reserved)
1 tablespoon Olive oil
1 tablespoon Balsamic vinegar or red wine
vinegar
One half cup Green olives; (preferably
imported), quartered
lengthwise
2 tablespoon Drained capers
2 tablespoon Chopped fresh marjoram or 1
teaspoon dried

Sliced tomatoes are topped with sundried tomatoes, olives and capers.

Arrange tomatoes on platter. Combine reserved sundried tomato oil and 1
tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes.
Sprinkle with salt and pepper. Top with sundried tomatoes and all
remaining ingredients.

4 servings

Bon Appétit August 1993

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998