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.

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

Jeanne Thiel Kelley,

July 2001
My Notes

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

Add Note