A light, tasty and healthy salad. Quick and easy warm-weather lunch. If you’re doing a massive salad, you can double up on the dressing.
Total Time
15min
5.0
1 Rating
Author: CaribbeanPot
Servings:
2
Ingredients
•
to taste
Heirloom Tomatoes
, washed, de-stemmed
•
to taste
Grape Tomatoes
, washed, de-stemmed
•
1
Tbsp
Fresh Parsley
, chopped
•
1
Tbsp
Olive Oil
•
1/2
Lemon
, juiced
•
1/4
tsp
Freshly Ground Black Pepper
•
1/4
tsp
Sea Salt
•
5
Small
Fresh Basil Leaves
•
1
Tbsp
Aged Balsamic Vinegar
Cooking Instructions
1.
Cut the Heirloom Tomatoes (to taste) into irregular pieces, to give the salad some texture and contrast.
2.
In a large bowl, combine the Fresh Parsley (1 Tbsp), Olive Oil (1 Tbsp), Sea Salt (1/4 tsp), Freshly Ground Black Pepper (1/4 tsp), and juice from the Lemon (1/2), then add the chopped heirloom tomatoes and the Grape Tomatoes (to taste) and mix gently. If possible, let sit in the fridge for at least 20 minutes so the flavors can meld.
3.
When you’re ready to serve, place in a serving bowl, top with the Fresh Basil Leaves (5) and drizzle on the Aged Balsamic Vinegar (1 Tbsp). Serve and enjoy!
Nutrition Per Serving
CALORIES
93
FAT
6.8 g
PROTEIN
0.4 g
CARBS
8.3 g
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