5.0 from 246 votes
Fresh Tomato Salad
Fresh garden tomatoes are mixed with herbs and onions, then tossed in a simple vinaigrette mixture.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 190 kcal
Course:
Side Dish , Salad
Cuisine:
Italian , American
Ingredients
- 2 pints grape tomatoes halved, or 3 cups chopped tomatoes
- ½ cup sliced bocconcini optional
- ¼ cup Thinly sliced red onion
- 1 tablespoon chopped fresh herbs basil, oregano, dill, parsley
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and black pepper to taste
Instructions
- Place tomatoes, bocconcini (if using), and red onion in a shallow bowl.
- Drizzle with olive oil and red wine vinegar. Toss to combine.
- Season with salt, pepper, and fresh herbs to taste.
Cup of Yum
Notes
- We add a total of 1 tablespoon of fresh herbs and combine them based on what we have on hand. Add extra if you'd like.
- Large tomatoes can be cut into bite sized chunks. Do not remove the juices or seeds.
- This salad is best served at room temperature but it can be chilled if you'd prefer.
- Store leftover tomato salad in an airtight container for up to 1-2 days. Stir before serving again.
Nutrition Information
Calories
190
(10%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
4mg
(1%)
Sodium
22mg
(1%)
Potassium
602mg
(17%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1970IU
(39%)
Vitamin C
33.4mg
(37%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 190
% Daily Value*
| Calories | 190 | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 22mg | 1% |
| Potassium | 602mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1970IU | 39% |
| Vitamin C | 33.4mg | 37% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.