This beautiful salad appetizer from PCRM.org is one of the best ways to enjoy the juicy vine-ripened tomatoes of summertime. Take advantage of tomatoes being in season and pick up many different kinds to taste and use in this recipe. Heirloom, Green Zebra, and Hawaiian Pineapple are a few of the many available out there.
Ingredients, Makes 6 servings
2 – 3 ripe red tomatoes
1/4 cup thinly sliced sweet onion (such as Vidalia, Walla Walla, or Maui)
1/4 cup chopped fresh basil
2 teaspoons balsamic vinegar
freshly ground black pepper
Slice tomatoes and put them in a serving dish along with onion and basil. Sprinkle with vinegar and freshly ground black pepper and toss gently to mix.
Nutrition per serving (1/2 cup): 14 calories; 0.1 g fat; 0 g saturated fat; 9% calories from fat; 0 mg cholesterol; 0.6 g protein; 3 g carbohydrates; 1.8 g sugar; 0.9 g fiber; 3 mg sodium; 11 mg calcium; 0.3 mg iron; 8.4 mg vitamin C; 328 mcg beta-carotene; 0.3 mg vitamin E
Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
Find more cancer-fighting recipes at Cancerproject.org/guide! Download a copy of the Cancer Survivor’s Guide for free.