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Putting rosemary in a salad with heirloom tomatoes is a great idea for a cold summer salad. For a different twist, cook the fresh tomatoes on the barbecue grill and serve it as a warm side dish.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 sprig fresh rosemary, leaves removed and finely chopped
- 1/8 teaspoon dried oregano
- 3 large heirloom tomatoes, quartered
- kosher salt and ground black pepper to taste
- 3 small heirloom tomatoes, quartered
Directions
Step 1
Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add tomatoes and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes.
Step 2
Season with salt and black pepper. Toss again before serving.
Tips
During the summertime, farmers' markets have a great selection of heirloom tomatoes for a reasonable price.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 164 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 10% |
| Sodium110mg | 5% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber3g | 9% |
| Total Sugars5g | |
| Protein2g | |
| Vitamin C26mg | 131% |
| Calcium23mg | 2% |
| Iron1mg | 4% |
| Potassium490mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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