Tomato salad is one of our best kept secrets. A salad doesn’t necessarily require chopping a dozen ingredients. We love salads that allow us to make one gorgeous, seasonal fruit or veggie ingredient the star. In this salad, the spotlight shines on tomatoes, and in this case, Roma tomatoes, those flavorful, juicy little red varieties. These tomatoes lend themselves perfectly to salads. When sliced in two, each forkful is a perfect bite-size.
This recipe’s seasoning ingredients allow tomatoes to take center stage with their perfect sweetness, acidity, and juicy appeal. To showcase our tomatoes, we’ve combined red onions and scallions to represent the onion family. And we’ve added parsley for earth flavor and beautiful green color. Our dressing is a simple, classic vinaigrette made from salt, pepper, extra virgin olive oil, and balsamic vinegar. This salad is all about the tomatoes, so there’s no need to drown out their flavor with a fattening, creamy dressing. A light vinaigrette that features the woody, sweet taste of balsamic is all we need.
This salad perfectly represents what we love so much about Italian cooking and meal preparation. Taking one in season, delicious, healthy ingredient, like a tomato, and allowing it to be the star of your meal, cuts down on prep time and shows everyone at your dinner table how delicious simplicity can be. Serve this with grilled seafood, chicken, or alongside a gourmet sandwich, and your meal is complete.
Yields: 4 servings | Serving Size: 4 tomato halves plus toppings | Calories: 131 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 121 mg | Carbohydrates: 20 g | Dietary Fiber: 3 g | Sugars: 15 g | Protein: 2 g | SmartPoints (Freestyle): 6
- 6 Roma (plum) tomatoes, halved or sliced into thirds
- 1/2 cup chopped parsley leaves
- 1/4 cup sliced scallions
- 1/4 cup finely chopped red onions
- 1/2 teaspoon coarse salt (such as coarse kosher salt or coarse sea salt)
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1 cup balsamic vinegar, reduced to add least 1/2 cup, *directions follow
- Reduce balsamic vinegar by placing in a small pot/pan over medium-high heat and allowing to simmer for about 10 minutes, or until most of the liquid is evaporated and it coats the back of a spoon, like a syrup. Reduced balsamic vinegar should have a syrup -like consistency.
- Toss tomatoes with olive oil, salt, pepper, parsley, red onions and salad in a bowl. Evenly place salad on a salad plate. Use a spoon to drizzle the salad evenly with the reduced balsamic vinegar.
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