We like to use heirloom tomatoes in this simple salad. They’re at their peak during the summer months and worth seeking out at your local grocery store or farmers’ market. Which varieties you choose is up to you—any will work well here.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar or white-wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
1/4 cup chopped fresh parsley
1/3 cup toasted pine nuts (see Tip)

Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

NUTRITION INFORMATION: Per serving: 141 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 3 g protein; 3 g fiber; 321 mg sodium; 513 mg potassium.

Nutrition bonus: Vitamin C (40% daily value), Vitamin A (25% dv), Potassium (15% dv).

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat

TIP: Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

The fennel was a real tasty addition along with the pine nuts. I added some thin sliced cucumber. Quick to prepare, will certainly make again.

, Mystic, Ct

Tastes great. I didn't have any pine nuts on hand so I used a small package of pre-mixed seeds and nuts which was a combination of sunflower seeds, pumpkin seeds, and pine nuts. I will definitely be making this salad again soon. Whole family loved it.

Bruce, Houston, TX