The yellow, orange and red colors of tomatoes are due to carotenoids. These are antioxidants such as beta carotene, lycopene and lutein. Carotenoids plus the fiber, vitamins and minerals in tomatoes are nutritious and may protect against disease.
For the vinaigrette
For the salad
To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Then 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.
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 a James Beard award.
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