Tomato & Olive Salad
Recipe: #24714
August 16, 2016
Categories: Salads, Vegetable Salad, Tomato, One-Pot Meal, July 4th, Labor Day, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Olives, more
"Recipe Source: Fine Cooking Summer Eats (Summer 2015)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (186 g)
- Calories 121.9
- Total Fat - 10.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 375.4 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 2.6 g
- Sugars - 4.2 g
- Protein - 1.6 g
- Calcium - 27.8 mg
- Iron - 0.6 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice olives into quarters. Core the tomatoes and slice them into bite-size wedges. Put the olives, tomatoes and shallot in a large bowl and season with salt and pepper. Add vinegar and parsley; season again with salt and pepper and then add the olive oil and toss.
Tips
No special items needed.
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