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Ingredients
3 or 4 ripe red tomatoes, about ¾ pound, or an equal amount of cherry tomatoes
1 ½ cups coarsely chopped celery with leaves
½ cup chopped parsley
3 tablespoons drained capers
¼ cup chopped hot cherry peppers, stems removed
12 pitted black olives
¼ teaspoon dried hot red pepper flakes
1 teaspoon paprika
¼ cup olive oil
Salt to taste if desired
Nutritional analysis per serving (4 servings)
4 grams carbs; 147 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 260 milligrams sodium; 1 gram protein; 1 gram 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
Cut and discard the tomato cores. Cut the tomatoes into 1-inch cubes. There should be about 3 cups. (If cherry tomatoes are used, cut them in half.) Put the tomatoes in a mixing bowl.
- Step 2
Add the celery, parsley, capers, cherry peppers and black olives. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad. Toss well.
Private Notes
Comments
I tossed this salad with a 1/2 pound of high-quality dry pasta and served it at room temperature. It was very good!