Cherry Tomato Salad Recipe
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's become a summer favorite, especially at cookouts. —Sally Sibley, St. Augustine, Florida
- 1 quart cherry tomatoes, halved
- 1/4 cup canola oil
- 3 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup minced fresh parsley
- 1 to 2 teaspoons minced fresh basil
- 1 to 2 teaspoons minced fresh oregano
- 1. Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight. Yield: 6 servings.
3/4 cup equals 103 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 203 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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