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Sliced Tomato Salad

:  The EatingWell Diet (2007), The EatingWell Healthy in a Hurry Cookbook (2006)

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Mmmmmmm anchovies—you either love them or hate them. If you fall into the former camp you'll be fighting for the little fillets on this salad. If not, leave them off and you still get a lovely oregano-flecked sliced tomato salad—the essence of summer.


Sliced Tomato Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 tomatoes, sliced
  • 1/4 cup thinly sliced red onion
  • 8 anchovies
  • 1/2 teaspoon dried oregano
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar

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Preparation

  1. Arrange tomato slices on a platter. Top with onion, anchovies, oregano, salt and pepper. Drizzle with oil and vinegar.

Nutrition

Per serving: 44 calories; 1 g fat ( 0 g sat , 0 g mono ); 3 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 300 mg sodium; 403 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat


More From EatingWell

Recipe Categories

Style/Theme
Picnic
Type of Dish
Appetizer
Salad, side/appetizer
Ethnic/Regional
American
Italian
Ease of Preparation
Easy
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Servings
4
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Dinner

Season
Summer
Fall
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
The EatingWell Diet (2007)
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