Heirloom Tomato Salad with Herbs and Capers Recipe Print Page

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Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Heirloom Tomato Salad with Herbs and Capers

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.

Cooking Light AUGUST 2008

Yield: 6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)

Ingredients

2 cups assorted heirloom cherry tomatoes, halved
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup thinly sliced fresh basil
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon drained capers, chopped

1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (1/2-ounce) slices sourdough bread, toasted or grilled

Preparation

1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

Nutritional Information

Amount per serving

Calories: 112
Calories from fat: 34%
Fat: 4.2g
Saturated fat: 1.2g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.5g
Protein: 5.6g
Carbohydrate: 14.9g
Fiber: 2.6g
Cholesterol: 3mg
Iron: 1.5mg
Sodium: 519mg
Calcium: 47mg

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Heirloom Tomato Salad with Herbs and Capers recipe