Monday, May 10, 2010

Heirloom Tomato Salad with Herbs & Capers

Summertime means the grill and it also means tomatoes. This is a tasty Cooking Light salad that is worth the extra price of the heirloom tomatoes. I also LOVE the abundance of fresh herbs! Serve with a grilled steak or grilled chicken, vegetables, and any other favorite summer fare.


Recipe Notes
Don't put this salad together until right before you plan to eat. The acidity in the vinegar starts to break the tomatoes down almost immediately.

Nutritional Information (per serving - serves 6)

112 calories - 4.2 g. fat - 5.6 g. protein - 2.6 g. fiber


  • 2-3 lbs. assorted beefsteak and cherry heirloom tomatoes, cut into wedges or in half (depending on size of tomatoes)
  • 1/2 c. (2 oz.) reduced-fat feta cheese
  • 1/4 c. thinly-sliced basil
  • 3 tbsp. chopped flat-leaf parsley
  • 2 tbsp. chopped fresh mint
  • 1 tbsp. capers, drained and chopped (I skip the chopping part for this ingredient)
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 6 slices sourdough bread, toasted or grilled


1. Combine first nine ingredients in a bowl.

2. Sprinkle tomato mixture with salt and pepper and toss gently.

3. Serve with bread.

No comments:

Post a Comment