Marinated Tomato Salad
the Editors of Publications International, Ltd.

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
- 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.
- Add tomatoes to marinade; toss well. Cover; let stand at room temperature 2 to 3 hours.
- 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 |
Check out more recipes for Salads