Recipe courtesy of Ree Drummond
Episode: Beat the Clock
Save Recipe Print
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Halve the tomatoes and add them to a large zipper bag with the sliced red onion. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. Seal the bag, getting all the air out. Place into the fridge until ready for dinner.

Place the iceberg lettuce in a large bowl and pour on the tomatoes. Toss and serve! (The dressing from the tomatoes becomes the salad dressing.)

More from:

Grilling on TV

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Grilled Chicken with Tomato-Cucumber Salad

Recipe courtesy of Food Network Kitchen

Cherry Pie

Recipe courtesy of Peter Sterk

Summer Layered Salad with Grilled Chicken and Tomato Vinaigrette

Recipe courtesy of Food Network Kitchen

Cherry Pie Cookie Bars

Recipe courtesy of Ree Drummond

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Banana Cherry Custard Muffins

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories