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

  1. 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%
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