3 Simple tomato dishes

Mixed varieties of tomatoes are sliced or halved Mixed varieties of tomatoes are sliced or halved and drizzled with a caper vinaigrette in this simple dish. Photo Credit: Marge Perry

advertisement | advertise on newsday

TOMATO SALAD WITH CAPER VINAIGRETTE

1½ teaspoons white-wine vinegar

½ teaspoon honey

½ teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

2 teaspoons drained capers

advertisement | advertise on newsday

¼ teaspoon salt

⅛ teaspoon black pepper

2 pounds mixed tomatoes, sliced or halved

1. Combine the vinegar, honey and mustard in a small bowl; whisk to dissolve the honey. Whisk in the oil; when the dressing looks creamy, stir in the capers, salt and pepper.

2. Cut large tomatoes into ¼-inch-thick slices and cut cherry and other small tomatoes in half; arrange on a platter and drizzle with dressing. Makes 4 servings.

@Newsday

Nutritional analysis for each serving: 107 calories, 7 g fat, 1 g saturated fat, 2 g protein, 10 g carbohydrates, 3 g fiber, 211 mg sodium

------

SUMMER GARDEN PANZANELLA

8 ounces sourdough bread, cut into 1-inch pieces

1 (15-ounce) can low-sodium Northern beans, drained and rinsed

advertisement | advertise on newsday

4 large tomatoes, cut into ½-inch pieces

1 cucumber, peeled, seeded and cut into ½-inch pieces

1 medium red onion, thinly sliced (about 1 cup)

⅓ cup pitted Kalamata olives, coarsely chopped

½ cup basil leaves, cut into thin strips

advertisement | advertise on newsday

2 tablespoons red-wine vinegar

3 tablespoons extra-virgin olive oil

¼ teaspoon salt

⅛ teaspoon black pepper

Combine bread, beans, tomato, cucumber, onion, olives and basil in a large bowl. In a separate bowl, whisk together the vinegar, oil, salt and pepper. Toss with bread mixture and let sit at least 20 minutes, tossing occasionally. Makes 4 (main-dish) servings.

Nutritional analysis for each serving: 398 calories, 16 g fat, 2 g saturated fat, 12 g protein, 55 g carbohydrates, 8 g fiber, 717 mg sodium

------

TOMATO, WATERMELON AND WATERCRESS SALAD

½ teaspoon salt

⅛ teaspoon black pepper

2 teaspoons red wine vinegar

1 tablespoon extra-virgin olive oil

6 cups seedless diced watermelon

2 pounds beefsteak tomatoes, diced

1 large bunch watercress, trimmed (about 2 cups)

½ medium red onion, thinly sliced (about ½ cup)

¼ cup fresh mint, chopped

½ cup crumbled feta

Combine the salt, pepper and vinegar in a large bowl; whisk in the olive oil. Add the watermelon, tomato, watercress and onion and toss thoroughly. Stir in the mint and feta. Makes 6 servings.

Nutritional analysis for each serving: 135 calories, 6 g fat, 2 g saturated fat, 5 g protein, 20 g carbohydrates, 3 g fiber, 349 mg sodium

You also may be interested in: