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Ingredients
6 large ripe tomatoes, cut into ½-inch wedges
3 cups torn fresh basil
2 teaspoons olive oil
2 tablespoons red wine vinegar
1 ½ teaspoons salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
10 grams carbs; 69 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 603 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together the tomatoes, basil, olive oil, vinegar, salt and pepper. Serve at room temperature.
Private Notes
Comments
I varied the recipe a bit by using small (not cherry) tomatoes from the farmers market and quartered them. I used 14 for 7 people. I also reduced the basil to two cups, which was plenty. Next time I will add a bit of red onion or shallots and maybe some feta or goat cheese. Easy and excellent.
Added crumbled feta cheese on top for some protein. Reduced salt by 1/2 tsp. A very flexible and delicious recipe.
I varied the recipe a bit by using small (not cherry) tomatoes from the farmers market and quartered them. I used 14 for 7 people. I also reduced the basil to two cups, which was plenty. Next time I will add a bit of red onion or shallots and maybe some feta or goat cheese. Easy and excellent.