Tomato Salad

By Marian Burros

Published July 5, 1994

Total Time
5 minutes
Rating
4(14)
Comments
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Featured in: PLAIN AND SIMPLE; A Low-Fat Version of Thailand's National Dish

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Ingredients

Yield:2 servings

  • ¾ pound ripe tomatoes

  • 1 teaspoon olive oil

  • 1 teaspoon balsamic vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

7 grams carbs; 53 calories; 2 grams monosaturated fat; 3 grams fat; 2 grams fiber; 9 milligrams sodium; 2 grams protein; 5 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

  1. Step 1

    Wash, trim and slice tomatoes.

  2. Step 2

    Whisk oil and vinegar in serving bowl; stir in tomatoes to coat well with dressing.

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Ratings

4 out of 5
14 user ratings
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Comments

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Susanna

Add diced shallot or red onion, and salt and pepper to taste.

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