Four-Tomato Salad

The contrasting colors and textures of the different tomatoes in this salad are what make it so sensational.  If you can find grape tomatoes, they are even sweeter than cherry tomatoes and have a great texture.  Don’t forget that tomatoes contain lycopene, an antioxidant that helps in the fight against prostate cancer and heart disease.

1. Pour boiling water over sun-dried tomatoes to cover. Let stand 15 minutes or until softened. Drain and slice. Alternatively, cover the sun-dried tomatoes with a little water and microwave on High for 1 minute.

2. To make salad: Place tomatoes, onions, and, if using, fresh basil in a serving bowl or on a platter.

3. To make dressing: In a bowl, whisk together vinegar, olive oil, garlic, sugar, pepper, and, if using, dried basil. Pour over salad

Cooking Tips
Any combination of tomatoes can be used if those specified here are not available. Yellow, larger tomatoes, if available, are great to add. Removing seeds from field tomatoes will eliminate excess liquid. You can prepare this salad early in the day, but don’t chop the basil or pour the dressing over the salad until ready to serve. Rather than buying sun-dried tomatoes packed in oil, buy dried sundried tomatoes.

1/2 cup sun-dried tomatoes
2 cups sliced field tomatoes
2 cups halved red or yellow cherry tomatoes
2 cups quartered plum tomatoes
1 cup sliced red onions or sweet onions such as
Vidalia, Walla Walla, or Spanish
1/2 cup chopped fresh basil (or 2 tsp dried basil)
3 tbsp balsamic vinegar
2 tbsp olive oil
1-1/2 tsp minced garlic
1/2 tsp granulated sugar
1/8 tsp freshly ground black pepper

Nutritional Analysis per Serving

Calories 134
Protein 3 g
Fat 8 g
Saturated Fat 1 g
Carbohydrates 17 g
Cholesterol 0 mg
Sodium 116 mg
Fiber 3 g

Prep Time: About 15 minutes
Cook Time: 3 minutes

Make Ahead: Prepare dressing early in the day, only if using dried basil. Salad portion can be prepared early in the day. Prepare dressing up to 3 days in advance. Dress salad just before serving.