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Marinated Tomato Salad


Marinated Tomato Salad

Marinated Tomato Salad

Yield

Makes 8 servings

Ingredients

1-1/2 cups tarragon vinegar or white wine vinegar
1/2 teaspoon salt
1/4 cup finely chopped shallots
2 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
1/4 teaspoon white pepper
2 tablespoons extra-virgin olive oil
6 plum tomatoes, quartered vertically
2 large yellow tomatoes,* sliced horizontally into 1/2-inch thick slices
16 red cherry tomatoes, halved vertically
16 small yellow pear tomatoes,* halved vertically
Sunflower sprouts (optional)

*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired.

Preparation

  1. Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and pepper; mix well. Slowly whisk in oil until well blended.
  2. Add tomatoes to marinade; toss well. Cover; let stand at room temperature 2 to 3 hours.
  3. To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts.

Nutritional Information

Serving Size: 1-1/4 cups salad
Protein 2 g
Fiber 2 g
Carbohydrate 9 g
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 45 %
Calories 72
Sodium 163 mg

Dietary Exchange

Fat 1
Vegetable 1-1/2

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