Tomato and Shallot Salad

Photo: Petrina Tinslay

Yield:

Makes 8 servings

Recipe from

Nutritional Information

Calcium 15.64 mg
Calories 149.82
Caloriesfromfat 81 %
Carbohydrate 7.2 g
Cholesterol 0 mg
Fat 13.74 g
Fiber 1.5 g
Iron 0.51 mg
Protein 1.25 mg
Satfat 1.86 g
Sodium 77.17 mg

Ingredients

6 shallots, thinly sliced
1/2 cup fresh lemon juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 large, ripe tomatoes

Preparation

In a bowl, combine the shallots, lemon juice, vinegar, oil, salt, and pepper. Let stand for 20 minutes or until the shallots are softened. Thinly slice the tomatoes and arrange on serving plates or a platter. Spoon the shallots and vinaigrette over the tomatoes.

Note:

Emma Knowles,

August 2005