This is inspired by Dean’s cousins in Piedmont, California who made a delicious tomato salad. Although I did not think to ask what was in it, I was excited to get home and use the tomatoes from my garden to re-create a version of this delicious fresh summertime salad.
The directions may seem a little odd to leave the salad out then refrigerate but room temperature is perfect for having the flavors absorb into the vegetables. I then refrigerated the salad because I enjoy eating cold salad (especially on a 95o day). However, you can skip refrigerating it and serve at room temperature if you prefer.
Thanks for the inspiring idea Mark and Tracy!
Mediterranean Tomato Salad
Prep Time: 15 minutes
Marinating and refrigeration time: 3 hours
Estimated Values per Serving:
Calories: 90 Fat: 3 grams Points: 2
4 large tomatoes – cut into 1-inch pieces
3 small cucumbers – seeded and cut into 1-inch pieces
¼ cup red onion – thinly sliced
1 clove garlic – minced
1 tablespoon high quality extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh basil – thinly sliced
½ teaspoon salt
Pepper to taste
¼ cup crumbled fat free Feta cheese
½ cup croutons
- In a large mixing bowl, combine tomatoes, cucumbers, red onion, garlic, olive oil, vinegar, basil, salt and pepper. Toss gently and leave at room temperature for at least 1 hour to marinate.
- Drain excess liquids from the salad, cover and refrigerate for about 1 hour.
- 5 minutes before serving, add croutons and cheese, toss gently and serve.