Summer Tomato Chopped Salad
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 55
- Calories from fat: 46%
- Fat: 2.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.6g
- Protein: 1.6g
- Carbohydrate: 7.6g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 161mg
- Calcium: 11mg
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.
Summer Tomato Chopped Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: No-Cook, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: July 4th, Labor Day, Summer
- PUBLICATION: Cooking Light
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