Man oh man. Just looking at this picture makes me hungry for more of this salad. Ain’t none left, though, because Honey Buns is a tomato freak! However, I have to admit that he waited until I had had seconds before he had fifteenths and finished it all off; even slurped up the juice and licked the bowl.
Tomato Salad
Servings: 8
Calories: 81kcal
Ingredients
- 4 cups chunky-diced tomatoes Any type of tomatoes will work. For cherry tomatoes, cut them in half.
- 1 small white onion, small dice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh basil leaves
- 1/4 cup olive oil
- 3 tablespoons rice vinegar
- 1½ teaspoons white sugar
- 1/2 teaspoon salt
Instructions
- In a medium bowl, gently mix the tomatoes, onion, and basil leaves.
- In a small bowl, mix together the olive oil, rice vinegar, garlic, white sugar, and salt. Whisk until the sugar and salt have dissolved. Pour over tomato mixture and gently toss to coat.
- Cover and chill in refrigerator for at least 2 hours prior to serving. At serving time, gently stir from bottom to top to mix everything together.
Nutrition
Calories: 81kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 192mg | Fiber: 1g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.3mg
Cut regular sized tomatoes in half. Lay the tomato on its side and cut horizontally through the middle in order to expose the seeds.
With your index finger, gently scoop out the seeds and gel from each seed pocket. This is very easy. Now your tomatoes are ready to be diced.
We made this for dinner last night and really enjoyed. A simple yet tasty salad.