Tomato Salad with Lemon and Honey

1 Review
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Yield
9 servings (serving size: 1/2 cup)
By Joanne Weir
January 2002
RECIPE BY Cooking Light

Tangy lemon juice and sweet honey brightens the flavor of the tomatoes in this recipe. Serve the dish as a side salad or topping for broiled fish or chicken.

Ingredients

  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 1/2 cups chopped seeded tomato
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1 lemon, thinly sliced (optional)

Nutritional Information

  • Calories 40
  • Caloriesfromfat 41%
  • Fat 1.8g
  • Satfat 0.2g
  • Monofat 1.2g
  • Polyfat 0.3g
  • Protein 0.8g
  • Carbohydrate 6.5g
  • Fiber 1g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 74mg
  • Calcium 6mg

How to Make It

Combine first 6 ingredients in a medium bowl. Add tomato and parsley; toss gently to coat. Marinate 15 minutes. Garnish with lemon slices, if desired.

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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
February 22, 2011
I made this in mid-winter as recommended, to perk up winter tomatoes, and was so pleased with the results; you could have fooled me into thinking these were mid-summer tomatoes, their flavor was so bright! The lemon and honey were subtle, but nice.
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