When tomatoes are at their summer peak, there's simply no going wrong!
Tonight's vegetable is a gimme, simple tomato stirred with garden basil, dressing from Day 126 (which was uninspiring on beets but here worked magic) and a splash of rice vinegar.
Would I make it again? You bet. It was delicious.
JUNE 2007 UPDATE And so I do, again and again. Turns out, this is a favorite way to enjoy fresh summer tomatoes. And I've recalculated the nutrition information, if you're a Weight Watchers, this is a zero-point salad!
For more recipes for good summer tomatoes, check these tomato recipes for other ideas too.
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Hands-on time: 10 minutes
Time to table: 10 minutes
1 pound perfectly ripe tomatoes, chopped
About 5 leaves basil, slivered
1 tablespoon non-fat yogurt
1 tablespoon low-fat sour cream
1 teaspoon mustard
1 teaspoon rice vinegar
Salt & pepper to taste
Per Serving: 41 Cal (29% from Fat, 13% from Protein, 58% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 7 g Carb; 1 g Fiber; 8 mg Calcium; 1 mg Iron; 42 mg Sodium; 4 mg Cholesterol, Weight Watchers 0 points