Best Health Magazine Canada

Garlicky Tomato Salad

CourseDinner, Lunch
CuisineSalads, Vegetables

Servings	Prep Time
4servings (as a starter, or 2 as a main)	10minutes

Servings	Prep Time
4servings (as a starter, or 2 as a main)	10minutes

Ingredients

1large leaf lettucelarge leaves torn into smaller pieces
4large ripe Italian tomatoes(or 6 small), about 500 g in total, sliced
2cups cherry tomatoeshalved
16 fresh basil leaves
2tbsp toasted pumpkin seeds
2tbsp toasted sunflower seeds

Garlic Vinaigrette

1small garlic clovefinely chopped
1 1/2tsp red wine vinegar
2tbsp extra virgin olive oil
pepperto taste

Instructions

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.

Recipe Notes

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.