Tomato Garlic Salad
Total time: 10 minutes
I prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work. I make it on Sunday, we have some every night and I just add more tomatoes to it all week as they ripen, - starting fresh whenever we finish it all...
Ingredients:
- 1/2 cup red cherry tomatoes, 90gr, 3.2oz
- 1/2 cup yellow cherry tomatoes - or all red, 90gr, 3.2oz
- 1 tbs fresh basil
- 1 tbs fresh chives
- 3 cloves garlic, 12gr, .42oz
- 2 tbs good olive oil, 27gr, .96oz
- 1/4 - 1/2 tsp salt - sea salt if you have it, 1.5gr, .05oz
Instructions:
- Finely mince garlic.
- Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes.
- Cut tomatoes in half (that was tough).
- Snip herbs.
- Add both to garlic oil and sprinkle with salt. Stir gently.
- This is good today, better tomorrow.
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Nutrition Information
Recipe serves 2
Entire Recipe / per serving
Calories: 288 / 144
Total Carbohydrates: 11 / 5.5
Dietary Fiber: 3 / 1.5
Total Fat: 27 / 13.5
Saturated Fat: 4 / 2
Cholesterol: 0 / 0
Protein: 2 / 1
Calcium: 40 / 20
Sodium: 567 / 283.5
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/