Marinated Tomato Salad with Herbs

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Great use of bounty of basil!!! Fresh bright and fun...So enjoy your ranch approach to cooking!!! So refreshing!!! Keep it up!!!

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I thought this recipe was just too tasty! If think like others that other types of ingredients could be substituted, but i am talking about the salad YOU made and it was just too tasty! Keep going! Sooo Proud of you... Sweety you have got your plate full and doing anawesome job! I say..Keep Goin!!

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This dish was amazing! Added green peppers and red onions - will make over and over!

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I'm not really feeling the sugar, and can't see why a salad needs it anyway. Next time, I'll leave the sugar out entirely and add red onion and some other herbs and/or spices. Oregano, maybe? That way the fresh vegetables' taste can be the star instead of the too-sweet marinade.

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I really enjoyed this recipe and your show today! I have read and recommended your blog for years. Welcome to the food network :-

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My Grandmother made this, but with slices of red onion.
One suggestion: Slice the tomatoes instead of chunks. Reason, more surface area for the tomatoes to marinate. (If you're comfortable with a mandolin, that'll make fast work of the tomatoes. Also don't forget you can add other things if you want. Cucumber slices are a fave of mine, but red or yellow bell peppers add nice color. Also sliced zucchini, asparagus, etc.

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Just made a batch of this and have it in the fridge marianating! Smells yummy! can't wait to give it a try! Thanks Ree! Loving the show! only gave it 4 stars cause I haven't really tried it yet! LOL

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Of course I love this recipe because I have been making this salad (my own invention for almost five years. The only difference is that I use grape tomatoes and I haven't used brown sugar, but I will now. I guess the saying, "Great minds think alike" applies here. I have to get my own show. LOL

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does anyone have the recipe for the Sunshine Punch? If so plz email it to me. Thank you

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I made this recipe not too long ago, but I didn't refrigerate the salad. I just let it sit out room temperature. (Why ruin a good tomato with ice cold refrigeration? But of course, I also live in temperate weather, so nothing gets ruined if it sits out for a few hours. It maybe marinated for an hour tops, and it was just great. I loved that it uses green onions, since we always have those on hand. The brown sugar lends a nice molasses touch to the recipe and mellows out the acidity. Yum.