Tomato and Shallot Salad

Photo: Petrina Tinslay

Yield: Makes 8 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 15.64mg
  • Calories: 149.82
  • Calories from fat: 81%
  • Carbohydrate: 7.2g
  • Cholesterol: 0mg
  • Fat: 13.74g
  • Fiber: 1.5g
  • Iron: 0.51mg
  • Protein: 1.25mg
  • Saturated fat: 1.86g
  • Sodium: 77.17mg


  • 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


  1. 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.
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