Marinated Three-Tomato Salad

Fresh herbs and white wine vinegar (both with practically 0 carbs) flavor this colorful salad. Yellow cherry tomatoes are seasonal, so if you can't find them at your supermarket, add 2 additional cups of red cherry tomatoes.

Yield: 4 servings (serving size: 1/2 cup lettuce and 1 cup tomato mixture)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 0.0%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.4g
  • Carbohydrate: 10.9g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 200mg
  • Calcium: 31mg


  • 2 cups halved red cherry tomatoes
  • 2 cups halved yellow cherry tomatoes
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1/4 cup white wine vinegar
  • 1 tablespoon dried tomato sprinkles
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 2 cups shredded romaine lettuce


  1. 1. Combine red and yellow tomatoes, cucumber, and onion in a large bowl.
  2. 2. Combine vinegar and next 7 ingredients in a small bowl; stir with a whisk until combined. Pour over tomato mixture, stirring gently to coat. Cover and chill 1 hour.
  3. 3. Divide shredded lettuce among 4 salad plates; spoon tomato mixture over lettuce.
  4. carbo rating: 8
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