Recipe courtesy of Mary Berg
Tomato Salad
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 179
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 297 mg
A fresh tomato salad is the perfect side dish to any meal.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 179
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 297 mg
Ingredients
Directions
- Core the tomatoes and cut each into wedges. Remove the skin from 2 wedges with a paring knife and add to a small food processor or smoothie blender. Add in the oil, vinegar, mustard and honey and blitz until smooth. Season to taste with salt and pepper.
- Roughly chop the herbs and add to a large bowl along with the remaining tomatoes and gently toss with the tomato vinaigrette. Transfer the tomatoes to a serving platter and scatter with the cheese.
- Season with more salt and pepper and serve with thick slices of crusty bread.
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