Kaleidoscope Tomato Salad With Balsamic-Olive Vinaigrette

Kaleidoscope Tomato Salad With Balsamic-Olive Vinaigrette Recipe
Becky Luigart-Stayner
Any combination of tomatoes will work in this salad. Olive pâté comes in tubes or jars and can be found with the condiments or in the ethnic-foods section of your supermarket.


6 servings (serving size: 1 cup greens, 12 tomato slice halves, and about 1 1/2 tablespoons vinaigrette)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 51 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 1.9 g
Carbohydrate 7.1 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 119 mg
Calcium 32 mg


3 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon olive pâté (such as Alessi)
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, crushed
6 cups gourmet salad greens
1/2 cup chopped red onion
1/4 cup chopped fresh basil
12 (1/4-inch-thick) slices green tomato, halved
12 (1/4-inch-thick) slices yellow tomato, halved
12 (1/4-inch-thick) slices red tomato, halved


To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir well with a whisk.

To prepare salad, place the greens on a platter. Sprinkle half of onion and half of basil evenly over greens. Arrange tomato slice halves over basil. Top with the remaining onion and basil. Drizzle evenly with the vinaigrette.

Jeanne Thiel Kelley,

Cooking Light

July 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note