
Tomato Salad

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When tomatoes are at the height of the season, serve this salad alone and make it with an assortment of heirloom varieties, preferably of different colors. Pushing the seeds out of the wedges with a finger helps prevent the juice from diluting the vinegar and oil.
ingredients
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serves: 6
6 large ripe tomatoes (about 3/4 pound each, or 41/2 pounds about smaller tomatoes)
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar (or other wine vinegar, or more to taste)
1 handful of fresh basil (leaves, 1 tablespoon chopped 2 tablespoons fresh marjoram, or chopped fresh tarragon leaves, chopped at the last minute) (optional)
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 223
- Total Fat: 18.7 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 17.8 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.2 g
- Sugars: 9 g
- Protein: 3.2 g
preparation

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