Recipe courtesy of Marc Vetri
Tomato Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 546
- Total Fat
- 55
- Saturated Fat
- 8
- Carbohydrates
- 15
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 751
- Total: 1 hr 5 min
- Prep: 5 min
- Inactive: 1 hr
Ingredients
4 heirloom tomatoes (you may substitute vine ripened tomatoes)
2 tablespoons of sherry vinegar or red wine vinegar
1/2 cup extra-virgin olive oil
1/2-ounce chopped herbs (parsley, basil and chives)
Salt and fresh ground pepper
Directions
- Cut the tomatoes into bite-size slivers or chunks and simply add all of the ingredients to the tomatoes. It is best to let marinate for at least 30 minutes but not more than 2 hours.