3 Simple tomato dishes
Mixed varieties of tomatoes are sliced or halved and drizzled with a caper vinaigrette in this simple dish. Credit: Marge Perry
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
¼ teaspoon salt
? 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.
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
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SUMMER GARDEN PANZANELLA
8 ounces sourdough bread, cut into 1-inch pieces
1 (15-ounce) can low-sodium Northern beans, drained and rinsed
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)
? cup pitted Kalamata olives, coarsely chopped
½ cup basil leaves, cut into thin strips
2 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
? 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
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TOMATO, WATERMELON AND WATERCRESS SALAD
½ teaspoon salt
? 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
