By Mayo Clinic Staff

Dietitian's tip:

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.

Number of servings

Serves 6
  1. DASH diet
  2. Low-sodium
  3. Heart-healthy
  4. Weight management
  5. Low-fat
  6. Plant-based
  7. Meatless
  8. Healthy-carb
  9. Diabetes meal plan
  10. Gluten-free
  11. Kidney diet
  12. High-fiber

Ingredients

    For the vinaigrette

  1. 2 tablespoons sherry vinegar or red wine vinegar
  2. 1 tablespoon minced shallot
  3. 1 tablespoon extra-virgin olive oil
  4. 1/4 teaspoon salt
  5. 1/8 teaspoon freshly ground black pepper
  6. For the salad

  7. 1 1/2 cups yellow pear tomatoes, halved
  8. 1 1/2 cups orange cherry tomatoes, halved
  9. 1 1/2 cups red cherry tomatoes, halved
  10. 4 large fresh basil leaves, cut into slender ribbons

Directions

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.

Serve immediately.

Nutritional analysis per serving

Serving size: About 3/4 cup

  • Calories 45
  • Total carbohydrate 5 g
  • Total sugars 2 g
  • Added sugars 0 g
  • Dietary fiber 1.5 g
  • Protein 1.5 g
  • Total fat 3 g
  • Saturated fat 0 g
  • Total fat 0 g
  • Monounsaturated fat 2 g
  • Polyunsaturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 125 mg
  • Potassium 341 mg
  • Calcium 14 mg
  • Magnesium 15 mg
  • Vitamin D 0 IU
  • Iron 0.5 mg

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.

Aug. 15, 2023