Sliced Tomato Salad

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From the EatingWell Kitchen

Anchovies—you either love them or hate them. If you fall into the former camp you'll be fighting for the little fillets on this salad. If not, leave them off and you still get a lovely oregano-flecked sliced tomato salad—the essence of summer.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 tomatoes, sliced
  • 1/4 cup thinly sliced red onion
  • 8 anchovies
  • 1/2 teaspoon dried oregano
  • Salt & freshly ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar

Preparation

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  1. Arrange tomato slices on a platter. Top with onion, anchovies, oregano, salt and pepper. Drizzle with oil and vinegar.

Nutrition information

  • Per serving: 38 calories; 1 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 23 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 1031 IU vitamin A; 18 mg vitamin C; 30 mg calcium; 1 mg iron; 299 mg sodium; 344 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

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