Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
Yield
6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)
Ingredients
* 2 cups assorted heirloom cherry tomatoes, halved
* 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
* 1/4 cup thinly sliced fresh basil
* 3 tablespoons chopped fresh flat-leaf parsley
* 2 tablespoons chopped fresh mint
* 1 tablespoon drained capers, chopped
* 1 tablespoon balsamic vinegar
* 1 tablespoon extravirgin olive oil
* 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 6 (1/2-ounce) slices sourdough bread, toasted or grilled
Preparation
1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.
Nutritional Information
Calories: 112 (34% from fat)
Fat: 4.2g (sat 1.2g,mono 1.7g,poly 0.5g)
Protein: 5.6g
Carbohydrate: 14.9g
Fiber: 2.6g
Cholesterol:3mg
Iron: 1.5mg
Sodium: 519mg
Calcium: 47mg
David Bonom, Cooking Light, AUGUST 2008
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