Photo: Tomato Salad Recipe
Directions
Cut 1 1/2 pounds mixed tomatoes into wedges; season with salt and pepper. Cook 3 tablespoons balsamic vinegar and 2 teaspoons brown sugar in a small skillet over medium heat until reduced by half, about 3 minutes; remove from the heat and whisk in 2 tablespoons olive oil. Drizzle over the tomatoes; top with snipped chives and basil.
Serves: 4; Calories: 114; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 2 grams; Total carbohydrates: 11 grams; Sugar: 9 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 252 milligrams
Photograph by Antonis Achilleos
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By ghmstudio_12109637
Millerstown, PA
on August 21, 2012
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Wonderful! I did a slight twist and doubled the balsamic dressing, but using less brown sugar, and added cooked whole wheat penne. Also added garlic pepper seasoning. It was delicious!!! Of course, it added more calories.
By jerwoman
on September 17, 2011
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Made this today - my husband grew tomatoes this summer - we have so many that I have to think of ways to use them. This is GREAT - just the right mix of all ingredient.
By Qmsterling
Minneapolis, MN
on August 14, 2011
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Lovely in color, fast, simple, and the herbs added a nice complexity to the flavors. We might try adding some onion and possibly some red or green pepper slices next time for a little extra crunch.
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