Fresh Tomato Salad
- Yield: 4 servings
- Prep: 15 mins
- Cook: 0 mins
Ingredients
- 2large ripe tomatoes, cut into wedges
- 1/2-- sweet onion (such as Vidalia or Walla Walla), slivered
- 1tablespoon lemon juice or red wine vinegar
- 2tablespoons extra-virgin olive oil
- 6-- fresh basil leaves, torn into small pieces
- 1tablespoon capers
- 1/4teaspoon kosher or sea salt
- -- Coarsely ground black pepper
Instructions
- Combine and gently toss all ingredients. Serve with Crispy Herbed Chicken with Prosciutto. Serves 4.
Recipe by Chef Jon Ashton.
Nutritional Info *per serving
- Calories 90
- Glycemic Load 0
- Fat 7g
- Saturated Fat 1g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 5g
- Cholesterol 0mg
- Sodium 190mg
- Potassium 270mg
- Carbohydrate 7g
- Fiber 2g
- Sugars 5g
- Protein 1g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 25%
- Calcium 2%
- Iron 2%
