Tomato Salad With Cumin & Parsley
Recipe: #17388
February 15, 2015
Categories: Fresh Tomatoes, Salads, Vegetable Salad, Fruit, Tomato, Mediterranean, Summer, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
"I got this recipe from "The Weekly Times". I love some of the recipes posted in this paper. My family loved this although I did cut back on the chilli, but it was a lovely salad to serve on a hot day."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (167.2 g)
- Calories 64.9
- Total Fat - 3.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 25 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 2.3 g
- Sugars - 4.3 g
- Protein - 2.2 g
- Calcium - 45.3 mg
- Iron - 1.2 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dice the tomatoes and place them in a strainer. Sprinkle with a little salt, toss gently, and drain for 30 minutes.
Step 2
Combine the parsley, green chilli, cumin, white vinegar and olive oil in a medium bowl. Season with salt and freshly ground black pepper. Add the tomatoes, mix thoroughly, and serve at room temperature.
Tips & Variations
No special items needed.
1 Reviews
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