Recipe Details
Ingredients
-
¼cupextra-virgin olive oil
-
2tablespoonsrice wine vinegar
-
1sprigfresh rosemary, leaves removed and finely chopped
-
⅛teaspoondried oregano
-
3largeheirloom tomatoes, quartered
-
3smallheirloom tomatoes, quartered
-
kosher salt and ground black pepper to taste
Cooking Directions
-
Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add tomatoes and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes.
-
Season with salt and black pepper. Toss again before serving.
Tips
During the summertime, farmers’ markets have a great selection of heirloom tomatoes for a reasonable price.
Since heirloom tomatoes can vary in size, you may need to cut the bigger ones into six wedges and the smaller ones in half.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories164 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
10% |
| Sodium 110mg |
5% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 3g |
9% |
| Total Sugars 5g |
|
| Protein 2g |
4% |
| Vitamin C 26mg |
29% |
| Calcium 23mg |
2% |
| Iron 1mg |
4% |
| Potassium 490mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
