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Recipe

Tomato and Sweet Onion Salad

By Ronne Day August/September 2016 Issue
Scott Phillips

Servings: 4

Show off your best summer tomatoes with this quick and easy side salad.

Ingredients

  • 1 lb. tomatoes, cut into 1/2-inch wedges
  • 1 pint cherry tomatoes, halved
  • 1 small sweet onion, sliced
  • 2 Tbs. chopped fresh basil; more small leaves for garnish (optional)
  • 1 Tbs. sherry vinegar
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Sugar (g): 5
  • Protein (g): 2

Preparation

  • Toss the tomatoes with the onion, basil, vinegar, oil, salt, and pepper. Garnish with small whole basil leaves, if you like. Let sit for a few minutes to meld the flavors.
  • Serve with grilled lamb chops, grilled tofu, or grilled halloumi.
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