When tomatoes are at their peak of sweetness, this garlicky tomato salad is particularly delicious. It's eye-catching, too, if you make it with a mixture of different-coloured tomatoes'new varieties are coming on the market all the time.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
To make the garlic vinaigrette, whisk together the garlic, vinegar, oil and pepper in a small mixing bowl.
Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle over the vinaigrette.
Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve at once.
Garlicky tomato salad variations: Try a salad of cherry tomatoes and sugar snap peas. Trim 250 g sugar snap peas and steam for about 3 minutes or until tender but still crisp. Refresh under cold running water, then cool. Mix with 370 g cherry tomatoes, halved if large, and 6 thinly sliced green onions. Make the garlic vinaigrette as in the main recipe and drizzle it over the tomatoes and peas. Add 4 tablespoons chopped fresh mint, or 1 tablespoon each chopped fresh tarragon and parsley, and toss to mix.
Per serving: 164 calories, 4 g protein, 14 g total fat, 2 g saturated fat, 0 mg cholesterol, 5 g total carbohydrate, 4 g sugars, 5 g fibre, 22 mg sodium
Tomatoes are a rich source of vitamin C, an important nutrient for maintaining immunity and healthy skin. The vitamin C is concentrated in the jelly-like substance surrounding the seeds.