I turned the ingredients for a cool and refreshing soup into a salad with the addition of greens. Add more or less hot sauce to vary the heat in the dish.
—DONNA MARIE RYAN TOPSFIELD, MA
PREP: 25 MIN. + CHILLING • MAKES: 10 SERVINGS
3 cups chopped and seeded tomatoes
1 medium cucumber, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
1 celery rib, thinly sliced
1 tomatillo, husk removed, seeded and chopped
1/2 cup red wine vinaigrette
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 bunch romaine, torn
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette, lemon juice, Worcestershire sauce, garlic, pepper, pepper sauce and salt. Pour over tomato mixture; toss to coat. Cover and refrigerate for 4 hours.
2. Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine.