Tomato Salad
HB-7687 · Hand-built original · Italian, Western
Ripe tomato wedges dressed simply by sprinkling them with eschalot, garlic, salt and white pepper, then olive oil, white wine vinegar and basil.
Italian, WesternSide Salad10 minServes 436 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: ripe tomatoes
Servings:4quantities adjust to match
Ingredients
- 4 ripe tomatoes ((6oz each) (Note 1))
- 1 1/2 tsp finely minced eschalots ((US: shallots) (Note 2))
- 1/2 tsp finely minced garlic ((use a knife, not garlic press))
- 1 tbsp white wine vinegar ((Note 3))
- 3 tbsp extra virgin olive oil
- 3/4 tsp cooking / kosher salt
- 2 pinches white pepper
- 1 1/2 tbsp finely sliced basil leaves (, plus extra for garnish (Note 4))
Method
- Cut the ripe tomatoes into eight or ten wedges each, removing the cores as you go, and place the wedges in a large bowl.
- Sprinkle the minced eschalots, minced garlic, cooking salt and white pepper directly over the tomato wedges rather than into a separate dressing.
- Drizzle the extra virgin olive oil and white wine vinegar over the seasoned tomatoes and toss them gently so every wedge is coated.
- Fold the finely sliced basil leaves through the salad with one more gentle toss so the leaves disperse without bruising the tomatoes.
- Turn the tomato salad into its serving bowl at once, while the juices are still gathering at the bottom.
Prep: 10 min
Nutrition (per serving, where published)
36 kcalCalories
1.2 gProtein
7.1 gCarbs
0.8 gFat
1.6 gSaturates
2.7 gFibre
0 gSugars
8 mgSodium
0 mgCholesterol
338 mgPotassium
24 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data