Easy Tomato Salad
Salads
SERVES:
4
4
DIFFICULTY:
Easy
Easy
PREP TIME:
10 minutes minutes
10 minutes minutes
COOK TIME:
Ingredients
- 600 g tomatoes
- 1 red (Spanish) onion finely sliced
Dressing
- 1 ½ tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ clove garlic crushed
- fresh flat-leaf parsley torn
- sea salt and ground black pepper
Method
- In a small bowl or jar, add olive oil, vinegar and mustard. Mix or shake well.
- Cut the tomatoes into thick slices. Arrange on a platter and scatter over red onion.
- Drizzle over dressing and season with a pinch sea salt and pepper. Scatter basil or parsley over the salad and serve.
Notes
- Experiment with different types of tomatoes i.e., colours and sizes
- This salad is a perfect accompaniment to recipes such as Baked Salmon and Basil Pistou. Mop up the delicious salad juices with one slice of low GI sourdough bread.
- Low FODMAP version:
- Swap onion for 4 finely chopped spring onions
- Swap garlic and olive oil for garlic infused olive oil.
Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.
Nutritional information (per serve)
Calories: 106kcal | Carbohydrates: 7.3g | Protein: 1.6g | Fat: 7.1g | Saturated Fat: 1g | Sodium: 53.7mg | Potassium: 373mg | Fiber: 2.5g | Sugar: 6.3g
