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 Cooking Light

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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

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