Heirloom Tomato Salad with Herbs and Capers
Photography: Photo: Randy Mayor; Styling: Leigh Ann Ross; 
Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
| Servings:6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 2 cups assorted heirloom cherry tomatoes, halved
- 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
- 1/4 cup thinly sliced fresh basil
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon drained capers, chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 (1/2-ounce) slices sourdough bread, toasted or grilled
Amount Per
Serving
- fat:4.2 g
- calories from fat:34 %
- mono fat:1.7 g
- sodium:519 mg
- saturated fat:1.2 g
- protein:5.6 g
- calories:112
- carbohydrate:14.9 g
- calcium:47 mg
- cholesterol:3 mg
- fiber:2.6 g
- iron:1.5 mg
- poly fat:0.5 g
directions
1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.
