by John Stingle, Dietetic Intern [University of Minnesota Medical Center – Fairview]
It’s the time of year when tomato plants are on their last limb. Every fall my parents harvest tomatoes from their garden before the frost starts setting in. By the time harvesting is done, we are usually up to our ears in tomatoes. Over the years we have had to find recipes that use a lot of tomatoes – because who wants to waste such a delicious and nutritious crop?
This salad is one of my all time favorites because it is bursting with flavor and uses a lot of tomatoes. The flavor of basil and tomato work so well together, and the acidity from the balsamic vinegar helps to cut the strong taste of the red onions. Not to mention, tomatoes are a great source of vitamin C, A, and potassium.
Roma Tomato Basil Salad
This recipe comes from my mom’s collection.
(Serves ~5 people)
- 6 roma tomatoes, quartered
- 1/4 medium sized red onion, sliced thin
- 6-8 fresh basil leaves, sliced in strips
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup water
- 3 tbsp. sugar
- 1 tsp. of mustard seed
- Add tomatoes, onions, and basil leaves to a large bowl.
- In a separate bowl, whisk together balsamic vinegar, olive oil, mustard seed, water, and sugar.
- Pour mixture over tomatoes and toss gently.
- Cover and marinate in the fridge for at least 20 minutes.
- Serve and enjoy!
Based on 5 servings: 166 calories, total fat 11 g (1 g saturated fat), 1 g protein, 0 mg cholesterol, 16 g carbohydrate, 7 g added sugar, 1 g fiber, and 0 mg sodium.