Marinated Tomato Platter

When "keep it simple" is your mealtime motto, reach for ripe tomatoes and garden zucchini. Drizzle with oil-and-vinegar dressing for light perfection.

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  • Makes: 6 servings
  • Prep: 20 mins
  • Chill: 30 mins

Marinated Tomato Platter

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Directions

  1. For dressing, in a screw-top jar combine oil, vinegar, green onion or chives, mustard, and pepper. Cover and shake well; chill until needed.
  2. Cut zucchini or cucumbers in half lengthwise. Seed cucumbers, if using. With a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (about 1/2 to 1 inch wide). Line a serving platter with leaf lettuce and top with sliced tomatoes. Arrange zucchini or cucumber strips among the tomatoes, tucking and folding the strips as desired. Shake dressing and drizzle atop vegetables. Cover; chill at least 30 minutes. Sprinkle with feta cheese before serving. Makes 6 side-dish servings.

From the Test Kitchen

Prepare dressing. Cover and refrigerate up to 1 week.

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Nutrition Facts (Marinated Tomato Platter)

  • Per serving:
  • 117 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 9 mg chol.,
  • 138 mg sodium,
  • 7 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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