Marinated Heirloom Tomatoes with Mustard and Dill
Oxmoor House
Use different varieties of tomato for more color. Prepare just before serving so the tomatoes will hold their shape.
Yield: 6 servings (serving size: about 5 ounces tomato)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 39
- Calories from fat: 23%
- Fat: 1g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.3g
- Protein: 1.6g
- Carbohydrate: 7.7g
- Fiber: 1.8g
- Cholesterol: 0.0mg
- Iron: 0.8mg
- Sodium: 238mg
- Calcium: 16mg
Ingredients
- 1 tablespoon chopped fresh dill
- 2 tablespoons Dijon mustard
- 2 teaspoons grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 pounds large heirloom tomatoes, cut into 1/4-inch-thick slices
Preparation
- Combine the first 6 ingredients in a large bowl. Add tomato slices, tossing gently to coat. Let stand 15 minutes.
Marinated Heirloom Tomatoes with Mustard and Dill Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- OCCASION: Summer
- PUBLICATION: Cooking Light
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