Tomato Salad Platter
Recipe: #15853
November 12, 2014
Categories: Salads, Vegetable Salad, Tomato, Birthday, Fathers Day, Picnic, Potluck, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"A versatile dish that makes a quick, refreshing salad during the Summer and Fall. Use only ripe, homegrown tomatoes. You can vary the taste by switching the cheese. I like queso fresco best, but you can substitute feta, fresh mozzarella, or parmesan. Serve room temperature or chilled."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (95.9 g)
- Calories 82.5
- Total Fat - 5 g
- Saturated Fat - 2 g
- Cholesterol - 7.9 mg
- Sodium - 206.6 mg
- Total Carbohydrate - 5.5 g
- Dietary Fiber - 0.9 g
- Sugars - 3.4 g
- Protein - 4.6 g
- Calcium - 145.4 mg
- Iron - 0.4 mg
- Vitamin C - 8.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Slice tomato into 1/4" slices and onion into 1/8" slices. Layer on a pretty platter and season with salt and pepper.
Step 2
If serving chilled, cover and put in fridge now. Add remaining ingredients just before serving.
Step 3
If using vinegar, combine with olive oil and spritz over platter, followed by chopped parsley or basil and cheese.
Tips
No special items needed.
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