Linda Adama's Chopped Tomato Salad
Recipe: #27104
August 01, 2017
Categories: Breakfast, Salads, Vegetable Salad, Side Dishes, Tomato, Appetizers, Onions, Peppers, Brunch, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Sunday Dinner Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"When Linda told me how much she enjoys this recipe I knew I had to try it. It is so versatile - serve it as a side salad, have it on a slice of toast or serve it on a cut baguette as an appetizer. Tomato season is coming .My first tomtoes and I made this recipe MMMMmmm great appetizer & super side salad. I had it as a side salad with a Thyme/Cheddar Omelet (#27110) for Sunday Brunch - perfect!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (205.9 g)
- Calories 51.8
- Total Fat - 0.5 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 55.6 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 3.9 g
- Sugars - 5.7 g
- Protein - 2.1 g
- Calcium - 32.6 mg
- Iron - 0.9 mg
- Vitamin C - 86.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix all the ingredients together.
Step 2
Cover & place in fridge for 1 hour. If using as a side salad serve, if serving on toast or as an appetizer place under broiler until tomatoes are warm, add a slice of havarti cheese and continue broiling until the cheese has melted.
Tips
No special items needed.
0 Reviews
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