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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Kaleidoscope Tomato Salad With Balsamic-Olive 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.

Cooking Light JULY 2001

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

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.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 51%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.9g
  • Carbohydrate: 7.1g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 119mg
  • Calcium: 32mg
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Kaleidoscope Tomato Salad With Balsamic-Olive Vinaigrette recipe

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