Rainbow tomato salad
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- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 as a side dish
Use seasonal tomatoes in different colours, shapes and sizes and sprinkle basil to give this side salad a dazzling finish
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 35 | |
| low in | fat | 1g |
| saturates | 0g | |
| carbs | 5g | |
| sugars | 5g | |
| fibre | 2g | |
| protein | 1g | |
| salt | 1.7g |
Ingredients
- 1kg ripe tomato of various colours, shapes and sizes, at room temperature
- sea salt , to season
- 2 tsp balsamic vinegar
- drizzle extra-virgin olive oil
- basil leaves
Method
- STEP 1
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.
Goes well with
Recipe from Good Food magazine, August 2012
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