Recipe courtesy of Cheryl Smith
Red and Yellow Tomato Salad
- Level: Easy
- Yield: Serves 6-8
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 158
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 451
- Total: 30 min
- Prep: 30 min
Ingredients
3 medium vine ripened red tomatoes, wedged
3 medium vine ripened yellow tomatoes, wedged
2 cloves of garlic, minced
1 small bunch of basil leaves, chiffonade
1 teaspoon fresh thyme, chopped
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1 small white or vidalia onion, julienned
Salt and pepper
Directions
- In a large bowl put vinegar, olive oil, garlic, two pinches of salt and a few grinds of pepper. Whisk to combine. Rinse your onion and add them to the bowl along with the tomatoes, thyme and basil. Toss all ingredients together and adjust seasoning. More salt and pepper as desired.