Name: Double-Tomato Salad
Ingredients: 4 lg Tomatoes; sliced; 1/4 c Chopped drained oil-packed sun-dried tomatoes; (2 tablespoons oil reserved); 1 tb Olive oil; 1 tb Balsamic vinegar or red wine vinegar; 1/2 c Green olives; (preferably imported), quartered lengthwise; 2 tb Drained capers; 2 tb Chopped fresh marjoram or 1 teaspoon dried; 4 servings

CATEGORY	CUISINE	TAG	YIELD
	Sami		1	Servings

INGREDIENTS

4	lg	Tomatoes; sliced
1/4	c	Chopped drained oil-packed sun-dried tomatoes; (2 tablespoons oil reserved)
1	tb	Olive oil
1	tb	Balsamic vinegar or red wine vinegar
1/2	c	Green olives; (preferably imported), quartered lengthwise
2	tb	Drained capers
2	tb	Chopped fresh marjoram or 1 teaspoon dried
	4	servings

INSTRUCTIONS

Sliced tomatoes are topped with sun-dried tomatoes, olives and capers.
Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1
tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes.
Sprinkle with salt and pepper. Top with sun-dried tomatoes and all
remaining ingredients.
Bon Appétit August 1993
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998

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