End-of-Summer Tomato Salad

End-of-Summer Tomato Salad Recipe
The assortment of tomato colors and sizes creates a gorgeous, yet simple, salad. Juicy summer tomatoes don't need much embellishment to shine. Here, they're lightly dressed with a simple vinaigrette that doesn't mask their sweet flavor. To make this ahead, store the tomato mixture and the dressing separately, and toss together shortly before serving.

Yield:

10 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 26
Caloriesfromfat 35 %
Fat 1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 4.2 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 99 mg
Calcium 13 mg

Ingredients

1 cup cherry tomatoes, halved
1 cup grape tomatoes
1 cup yellow pear tomatoes
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 teaspoon minced fresh tarragon
1 tablespoon capers
3/4 pound medium tomatoes, cut into 1/4-inch-thick wedges
3/4 pound medium yellow tomatoes, cut into 1/4-inch-thick wedges
1 1/2 teaspoons extravirgin olive oil
1 1/2 teaspoons champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine first 10 ingredients in a large bowl. Combine oil, vinegar, salt, and pepper, stirring with a whisk. Drizzle oil mixture over tomato mixture; toss gently to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.