Rainbow tomato salad
Use seasonal tomatoes in different colours, shapes and sizes and sprinkle basil to give this side salad a dazzling finish
Difficulty and servings
SERVES 6 as a side dish
Preparation and cooking times
Prep 10 mins
NO COOK
Vegetarian, Vegan, Low-fat
- Slice the tomatoes and arrange on a platter, then season with sea salt and some pepper. Drizzle over the vinegar and oil, and scatter over the basil.
PER SERVING
35 kcalories, protein 1g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 2g, sugar 5g, salt 1.7 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2365635/
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Ingredients
- 1kg ripe tomatoes of various colours, shapes and sizes, at room temperature
- sea salt , to season
- 2 tsp balsamic vinegar
- drizzle extra-virgin olive oil
- basil leaves
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Difficulty and servings
SERVES 6 as a side dish
Preparation and cooking times
Prep 10 mins
NO COOK
Vegetarian, Vegan, Low-fat
Ingredients
- 1kg ripe tomatoes of various colours, shapes and sizes, at room temperature
- sea salt , to season
- 2 tsp balsamic vinegar
- drizzle extra-virgin olive oil
- basil leaves
PER SERVING
35 kcalories, protein 1g, carbohydrate 5g, fat 1 g, saturated fat 0g, fibre 2g, sugar 5g, salt 1.7 g
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