Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Ripe, meaty tomatoes star in this salad.

Carolyn Malcoun
Recipe by Cooking Light July 2014

Gallery

Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, vinegar, and honey in a small bowl. Divide tomato and peach slices evenly among 4 plates. Top with almonds, mint, salt, and pepper. Drizzle with honey mixture.

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  • Caesar Breadcrumb: Heat 4 teaspoons olive oil, 1 minced garlic clove, and 1/4 teaspoon anchovy paste in a skillet over medium heat 1 minute. Add 1/2 cup fresh breadcrumbs; cook 1 1/2 minutes. Combine 2 teaspoons olive oil, 2 cups arugula, and 1 1/2 teaspoons balsamic. Top with 2 sliced tomatoes, 1/8 teaspoon kosher salt, and breadcrumbs. SERVES 4 CALORIES 95; FAT 2g (sat 1g); SODIUM 120mg

  • Halloumi and Oregano: Heat 2 teaspoons canola oil in a nonstick skillet over medium heat. Add 5 ounces thinly sliced halloumi cheese; cook 2 minutes on each side or until browned. Top 2 sliced tomatoes with halloumi, 1 tablespoon fresh lemon juice, 1 teaspoon fresh oregano leaves, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper. SERVES 4 CALORIES 67; FAT 5g (sat 1g); SODIUM 176mg

  • Avocado and Onion: Arrange 2 sliced tomatoes and 1 sliced peeled avocado on a platter; top evenly with 1/4 cup thinly vertically sliced white onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lemon juice, 1/4 teaspoon chipotle chile powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. SERVES 4 CALORIES 72; FAT 4g (sat 7g); SODIUM 131mg

Nutrition Facts

79 calories; fat 5.1g; saturated fat 0.4g; mono fat 3.2g; poly fat 1.4g; protein 2g; carbohydrates 8g; fiber 2g; cholesterol 0mg; iron 0mg; sodium 63mg; calcium 17mg.
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