Tuscan Fresh Tomato & Basil Salad

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

2014-09-17 07:08:53

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.

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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!

By About the Garden Renee

beta

calories

196

fat

13g

protein

7g

carbs

17g

more

About The Garden Magazine https://www.aboutthegarden.com.au/