Summer Tomato Chopped Salad

Summer Tomato Chopped Salad Recipe
Karry Hosford
Use heirloom-variety tomatoes from your local farmers' market to make this salad look and taste its best. Coarse sea salt offers visual appeal and crunch; you can also substitute 1/4 teaspoon table salt.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 46 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 1.6 g
Carbohydrate 7.6 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 161 mg
Calcium 11 mg

Ingredients

7 cups (3/4-inch) diced tomato (about 2 3/4 pounds)
1/4 cup thinly sliced fresh basil
1 tablespoon extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon pine nuts, toasted

Preparation

Combine first 5 ingredients in a large bowl; toss gently to combine. Sprinkle with nuts. Serve immediately.

Note:

Billy Strynkowski,

September 2004
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