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Related recipes: Herbs, High Fiber, Italian, Lettuce, Low-Carb, Olives, Onions, Sauces and Spreads, Side Dishes, Summer, The Pump Energy Food, Vegetables, Vegetarian
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 frisée, which is tart and crunchy, but use another green if you like.
Yield: 6 servings
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 frisée (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 frisée, 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.
Copyright © 2009 Aisle7 All rights reserved. www.Aisle7.net
Learn more about the authors of Aisle7 products.
The information presented in the Food Guide 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 February 2010.
