By Mayo Clinic Staff
Apr. 15, 2011
The red color of tomatoes is due to lycopene, an antioxidant that may help prevent cancer and cardiovascular disease. Lycopene is found in deep yellow, dark green and red fruits and vegetables.
Number of servings Serves 6
For the vinaigrette
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups yellow pear tomatoes, halved
- 1 1/2 cups orange cherry tomatoes, halved
- 1 1/2 cups red cherry tomatoes, halved
- 4 large fresh basil leaves, cut into slender ribbons
To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Add the olive oil, salt and pepper and whisk until well blended.
In a large serving or salad bowl, toss together all the tomatoes. Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. Serve immediately.
Nutritional analysis per serving
- Total fat 3 g
- Calories 47
- Protein 1 g
- Cholesterol 0 mg
- Total carbohydrate 6 g
- Dietary fiber 1 g
- Monounsaturated fat 2 g
- Saturated fat 0 g
- Sodium 108 mg
- Vegetables 1
- Fats and oils 1/2
- Nonstarchy vegetables 1
- Fats 1/2
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.