Classic Marinated Tomato Salad Recipe | Simple & Refreshing

INGREDIENTS

1‑1/2 cups tarragon vinegar or white wine vinegar 1/2 teaspoon salt 1/4 cup finely chopped shallots 2 tablespoons finely chopped chives 2 tablespoons fresh lemon juice 1/4 teaspoon white pepper 2 tablespoons extra-virgin olive oil 6 plum tomatoes, quartered vertically 2 large yellow tomatoes,* sliced horizontally into 1/2-inch thick slices 16 red cherry tomatoes, halved vertically 16 small yellow pear tomatoes,* halved vertically Sunflower sprouts (optional) *Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired.

PREPARATION:

1. Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and pepper; mix well. Slowly whisk in oil until well blended.
2. Add tomatoes to marinade; toss well. Cover; let stand at room temperature 2 to 3 hours.
3. To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1-1/4 cups salad Protein 2 g Fiber 2 g Carbohydrate 9 g Saturated Fat <1 g Total Fat 4 g Calories from Fat 45 % Calories 72 Sodium 163 mg DIETARY EXCHANGE: Fat 1 Vegetable 1-1/2