Summer Fresh Tomato Salad

A light vegetable salad that hits the spot in summer and winter alike!

Recipe author

Servings:

Tomatoes

Basil (dried)

1.5

Salt

Mustard

Honey

Balsamic vinegar

Olive oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 33 % 4 g

Carbohydrates 58 % 7 g

70 kcal

GI: 57 / 0 / 43

Cooking method

Fresh tomato salad. I make this fresh tomato salad for my father-in-law. It works for a summer table and for winter get-togethers alike. I got the recipe from an old book I inherited from my grandmother — already without its cover, but everything I've made from those pages comes out delicious and beautiful. So, I take fresh tomatoes, any amount. In this case, my favorite variety is the Oxheart. I wash the tomatoes first, of course, then cut them lengthwise through the core. I arrange the slices on an appetizer plate and sprinkle them with salt and dried basil. Dried basil is perfect for this dish. I leave it all for an hour, and meanwhile I make the dressing. Mix mustard, red balsamic vinegar, honey, and olive oil to a smooth consistency, dress the salad, and, if you like, garnish with cilantro. It can be served with vodka and with meat dishes. This appetizer looks beautiful on white dishware. Enjoy.