Tomato Salad with Goat Cheese and Basil

Photo: Iain Bagwell; Stylist: Cindy Barr

Choose a variety of tomato colors to make the salad more beautiful without any additional work.

Yield: Serves 6 (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 8.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.8g
  • Carbohydrate: 6.3g
  • Fiber: 1.9g
  • Cholesterol: 3mg
  • Iron: 0.7mg
  • Sodium: 194mg
  • Calcium: 32mg

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh basil
  • 4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
  • 1/3 cup small basil leaves
  • 1.5 ounces goat cheese, crumbled (about 1/3 cup)

Preparation

  1. 1. Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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