Marinated Tomato Salad

by the Editors of Publications International, Ltd.

Browse the article Marinated Tomato Salad

Marinated Tomato Salad Photo
Marinated Tomato Salad
Yield: Makes 8 servings
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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)



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


This recipe appears in: Salads