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Kaleidoscope Tomato Salad With Balsamic-Olive Vinaigrette

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 cup greens, 12 tomato slice halves, and about 1 1/2 tablespoons vinaigrette)
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.

Ingredients

  • Vinaigrette:
  • 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
  • Salad:
  • 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

Nutrition 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

How to Make It

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

  2. 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.