Red and Yellow Tomato Salad Recipe
inspired by Cheryl Smith
Level: Simple
Makes: 6 to 8 servings
Total Time: 30 minutes
Prep Time: 30 minutes
Nutrition Per Portion (1/8th of recipe):
Calories: 158
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 8 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 451 mg
Ingredients
- 3 medium vine-ripened red tomatoes, sliced into wedges
- 3 medium vine-ripened yellow tomatoes, cut into wedges
- 2 garlic cloves, minced
- 1 small bunch fresh basil, thinly sliced (chiffonade)
- 1 teaspoon chopped fresh thyme
- 1/4 cup white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 small white or Vidalia onion, cut into thin strips
- Salt and freshly ground black pepper
Instructions
- In a large salad bowl, whisk together white wine vinegar, olive oil, minced garlic, a couple generous pinches of salt, and a few turns of black pepper until emulsified. Dive into this vibrant burst of summer flavorsyour taste buds will thank you!
- Rinse the onion slices under cold water to mellow their bite, then stir into the dressing.
- Add the red and yellow tomato wedges, thyme, and fresh basil. Toss gently until everything glistens with that irresistible dressing.
- Taste and season with extra salt and pepper. Perfect as is, or let it sit a few minutes for flavors to dance together.
- Serve immediately for peak freshnessimagine the juicy tomatoes popping with herbaceous bliss on your plate!
Whip up this stunning salad and let its rainbow colors and zesty dressing inspire your next gathering. Simple, fresh, and utterly delicious!
