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Tomato and Rosemary Salad
Course:
Lunch, Main Dish, Salad, Vegetarian
Cuisine:
American, International, Vegan, Vegetarian
Yield:
12
people
Materials
8
tomatoes, (ripe)
diced
3
tablespoons
rosemary (fresh)
picked and chopped
2
tablespoons
garlic (fresh)
minced
1/4
teaspoons
black peppercorns
ground
1/4
cup
Italian parsley
chopped
4
lemons
juiced
1
teaspoon
oregano , dry
Instructions
In a hot skillet, sear tomatoes with rosemary and garlic.
When tomatoes are just beginning to break down, add remaining ingredients and serve immediately.