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Tuscan Fresh Tomato & Basil Salad

Fresh vine ripened tomato tuscan salad with refreshing basil

Nothing tastes better than vine ripened tomato. So let them shine as an ingredient at your next BBQ or Summer get-together with this very easy Tuscan salad.

Ingredients: 

5 large, well-ripened tomatoes
¾ packet washed baby
spinach (or rocket leaves)
50ml balsamic vinegar
1 tbs extra virgin olive oil
50g feta cheese
1 tsp raw sugar
¼ cup roasted pine nuts
small bunch fresh basil

Method:

Cover the base of a long (32cm x 22cm) shallow dish (approx 6cm deep) with the baby spinach.Thickly slice the tomatoes and lay them, overlapping, in rows on top of the spinach, starting from a short side and working down the length of the dish. Sprinkle sugar evenly over the tomatoes, then drizzle on vinegar and olive oil. Top with crumbled feta, basil leaves and pine nuts. Serve with crusty bread as an appetizer or as a side salad to any meal — great with barbecues!

Tuscan Fresh Tomato & Basil Salad
Serves 4
Nothing tastes better than vine ripened tomato. So let them shine as an ingredient at your next BBQ or Summer get-together with this very easy Tuscan salad.
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Prep Time
5 min
Prep Time
5 min
196 calories
17 g
11 g
13 g
7 g
3 g
351 g
221 g
10 g
0 g
9 g
Nutrition Facts
Serving Size
351g
Servings
4
Amount Per Serving
Calories 196
Calories from Fat 108
% Daily Value *
Total Fat 13g
19%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 11mg
4%
Sodium 221mg
9%
Total Carbohydrates 17g
6%
Dietary Fiber 5g
20%
Sugars 10g
Protein 7g
Vitamin A
199%
Vitamin C
92%
Calcium
17%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 large, well-ripened tomatoes
  2. ¾ packet washed baby
  3. spinach (or rocket leaves)
  4. 50ml balsamic vinegar
  5. 1 tbs extra virgin olive oil
  6. 50g feta cheese
  7. 1 tsp raw sugar
  8. ¼ cup roasted pine nuts
  9. small bunch fresh basil
Instructions
  1. Cover the base of a long (32cm x 22cm) shallow dish (approx 6cm deep) with the baby spinach.Thickly slice the tomatoes and lay them, overlapping, in rows on top of the spinach, starting from a short side and working down the length of the dish. Sprinkle sugar evenly over the tomatoes, then drizzle on vinegar and olive oil. Top with crumbled feta, basil leaves and pine nuts.
Notes
  1. Serve with crusty bread as an appetizer or as a side salad to any meal — great with barbecues!
beta
calories
196
fat
13g
protein
7g
carbs
17g
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About The Garden Magazine http://www.aboutthegarden.com.au/
How to Grow Tomato Yearly Seasonal Fruit, Vegie & Herb Growing Guide

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