Tomato Salad
Total Time5 Mins
Yield: Serves 4
When you’re entertaining in the summer, this tomato salad is an absolute must-do. It doesn’t take more than salt to make these beauties shine, so celebrate your farmer for making this deliciousness possible.
This recipe is excerpted from No Crumbs Left: Whole30 Endorsed, Recipes for Everyday Food Made Marvelous
Ingredients
- 2 pounds assorted ripe tomatoes (gorgeous ones of any size)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon high-quality balsamic vinegar
- 1 tablespoon red wine vinegar
Nutritional Information
- Calories 76
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 2g
- Carbohydrate 10g
- Fiber 3g
- Sugars 7g
- Added sugars 0g
- Sodium 253mg
- Calcium 2% DV
- Potassium 12% DV
- Calories 76
- Fat 4g
- Satfat 1g
- Unsatfat 3g
- Protein 2g
- Carbohydrate 10g
- Fiber 3g
- Sugars 7g
- Added sugars 0g
- Sodium 253mg
- Calcium 2% DV
- Potassium 12% DV
How to Make It
Step 1
Slice any large tomatoes into rounds, smaller tomatoes into quarters, and cherry tomatoes in half.
Step 2
Arrange the sliced tomatoes on a platter. Sprinkle them with the salt and pepper. Drizzle them first with the olive oil, then with the balsamic and red wine vinegars.
© 2019 by Teri Turner LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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