Day 131: Tomato-Tomato ♥

~ recipe & photo updated in 2007 ~

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
Serves: 4

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


I'm assuming you mix all except tomatoes together, then pour over sliced or diced tomatoes??

Anonymous ~ Ah yes, that’s it, exactly. This is a much-older recipe on A Veggie Venture, I sure missed the boat on getting it perfect. Thanks for the note, I’ll get it fixed. I’ve been meaning to re-shoot the salad anyway with the last of the summer tomatoes.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna