Tomato-Basil Salad with Thyme Vinaigrette
For us, the marriage of tomatoes and basil makes life better-no matter what else is going on. This salad is especially good in the summertime, when tomatoes are at their best. We prefer frisee, which is tart and crunchy, but use another green if you like.
- 4 ripe unblemished summer tomatoes (about 1 pound)
- 1 small red onion, sliced
- 3 Tbs extra-virgin olive oil
- 2 Tbs freshly squeezed lemon juice
- 1 Tbs balsamic vinegar
- 2 tsp minced fresh thyme leaves
- 2 small bunches frisee (curly endive), rinsed and spun dry
- 12 large basil leaves, torn into pieces
- 18 kalamata or gaeta pitted olives, rinsed and halved
- pinch of sea salt, optional
- Core the tomatoes and slice them into thin wedges. Transfer to a glass bowl.
- Rinse the onion slices under cool, running water to remove their sharpness. Set aside to dry on paper towels. Add to the bowl with the tomatoes.
- Meanwhile, in a small bowl, whisk together the oil, lemon juice, vinegar, and thyme. (This vinaigrette keeps for up to 2 days if covered and refrigerated.)
- Add the frisee, basil leaves, and olives to the bowl with the tomatoes. Toss and dress with the vinaigrette. Season with salt, if desired. Serve immediately.
Recipe courtesy of The Pump Energy Food by Steve Kapelonis and Elena Kapelonis. Copyright 2005 Steve Kapelonis and Elena Kapelonis. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Calories from Fat 87 (83%)
(15%)Total Fat 10g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 4g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.