Tomato Basil Salad
- Total Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large ripe tomatoes, cut into ½-inch wedges
- 3cups torn fresh basil
- 2teaspoons olive oil
- 2tablespoons red wine vinegar
- 1½teaspoons salt
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
69 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 603 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together the tomatoes, basil, olive oil, vinegar, salt and pepper. Serve at room temperature.
Private Notes
Comments
I varied the recipe a bit by using small (not cherry) tomatoes from the farmers market and quartered them. I used 14 for 7 people. I also reduced the basil to two cups, which was plenty. Next time I will add a bit of red onion or shallots and maybe some feta or goat cheese. Easy and excellent.
Added crumbled feta cheese on top for some protein. Reduced salt by 1/2 tsp. A very flexible and delicious recipe.
I varied the recipe a bit by using small (not cherry) tomatoes from the farmers market and quartered them. I used 14 for 7 people. I also reduced the basil to two cups, which was plenty. Next time I will add a bit of red onion or shallots and maybe some feta or goat cheese. Easy and excellent.