Options

Format:
Include:
PRINT
See more
Photo: Randy Mayor; Styling: Leigh Ann Ross 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
advertisement

Go to full version of

Heirloom Tomato Salad with Herbs and Capers recipe

advertisement