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Summer Tomato Chopped Salad

Karry Hosford
Yield 8 servings (serving size: about 3/4 cup)
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.

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

Nutrition 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

How to Make It

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