Heirloom Tomato Salad with Herbs and Capers

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Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)
By David Bonom
August 2008
RECIPE BY Cooking Light

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.

Ingredients

  • 2 cups assorted heirloom cherry tomatoes, halved
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup thinly sliced fresh basil
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon drained capers, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 (1/2-ounce) slices sourdough bread, toasted or grilled

Nutritional Information

  • Calories 112
  • Caloriesfromfat 34%
  • Fat 4.2g
  • Satfat 1.2g
  • Monofat 1.7g
  • Polyfat 0.5g
  • Protein 5.6g
  • Carbohydrate 14.9g
  • Fiber 2.6g
  • Cholesterol 3mg
  • Iron 1.5mg
  • Sodium 519mg
  • Calcium 47mg

How to Make It

Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

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