By Linda Ditch

Herbed Garden Fresh Salad

herbed garden fresh salad


  • 6 to 8 ripe tomatoes, chopped in large chunks
  • 4 tablespoons finely minced onion
  • 2 to 4 tablespoons fresh minced basil
  • 1/2 teaspoon dried dill weed
  • 4 tablespoons fresh chopped parsley
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar


Place all of the ingredients except the olive oil and vinegar into a bowl. Stir gently to combine. In a small bowl, whisk together the olive oil and vinegar, then drizzle it over the top of the tomato mixture. Stir once more to coat the tomatoes with the dressing.

Serve this dish at room temperature soon after making.

  • Linda Ditch

    Linda Ditch

    Linda Ditch is a food writer who inherited her love of cooking from her dad. She learned most of her cooking skills watching her grandmother cook in her farmhouse kitchen, and from TV chefs like Julia Child, Jacques Pippen and Graham Kerr. Her work appears regularly in KANSAS! Magazine and Topeka Magazine. You can... Read more