What better way to brighten a gray winter day than with a delicious tomato-cucumber salad? This one is nutritious, filling, and so easy, you’ll want to make it again and again. I recommend organic veggies whenever possible. Since refrigerated tomatoes tend to be less tasty, let them sit at room temperature for about an hour before putting the salad together.
- 3 medium-sized, ripe heirloom tomatoes
- 4 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 medium cucumber, thinly sliced and unpeeled
- 1/2 bunch scallions, white portion only, thinly sliced
- 1 tablespoon fresh basil, chopped
- 1/2 tablespoon fresh Italian parsley, chopped
- 1/2 teaspoon sea salt (substituting lite salt cuts the sodium content in half)
- 1/2 teaspoon freshly ground pepper
- Wash tomatoes and remove tops. Cut remaining portions into wedges. Place in a bowl, and gently squeeze out some of the juice.
- Remove tomato pieces, reserving juice, and place them in a clean bowl.
- Add olive oil and vinegar to the reserved tomato juice, and mix together to make vinaigrette.
- Add cucumber, scallions, basil, and parsley to the tomatoes. Drizzle with vinaigrette.
- Toss gently, sprinkle with salt (or lite salt) and pepper, and put in a large serving bowl.
- Serve with rice crackers for a light, nutritious snack or appetizer.
Nutritional information per serving: 151 calories, 14 g fat (0 g saturated), 7 g carbohydrates, 2 g fiber, 1 g protein, 0 mg cholesterol, 303 mg sodium, 0 g sugar
Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.
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