Tomato and Shallot Salad

Tomato and Shallot Salad
Petrina Tinslay
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preparation
10
minutes
cooking
30
minutes
Serves 8

Ingredients

6
shallots, thinly sliced
1/2
cup
fresh lemon juice
1
tablespoon
white wine vinegar
1/2
cup
extra-virgin olive oil
1/2
teaspoon
kosher salt
1/4
teaspoon
freshly ground black pepper
5
large, ripe tomatoes

Directions

  1. In a bowl, combine the shallots, lemon juice, vinegar, oil, salt, and pepper. Let stand for 20 minutes or until the shallots are softened.
  2. Thinly slice the tomatoes and arrange on serving plates or a platter. Spoon the shallots and vinaigrette over the tomatoes.

 

Emma Knowles
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 81 %
  • Calcium 15.64 mg
  • Carbohydrate 7.2 g
  • Cholesterol 0 mg
  • Fat 13.74 g
  • Fiber 1.5 g
  • Iron 0.51 mg
  • Protein 1.25 mg
  • Sat Fat 1.86 g
  • Sodium 77.17 mg
What does this mean? See Nutrition 101.

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