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Tomato and Shallot Salad

Petrina Tinslay
8 Hands-On Time: 0hr 10m Total Time: 0hr 30m


  • 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


  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.
By Emma Knowles,  August 2005

Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 149.82Calories From Fat 81%
  • Calcium  15.64mg
  • Carbohydrate  7.2g
  • Cholesterol  0mg
  • Fat  13.74g
  • Fiber  1.5g
  • Iron  0.51mg
  • Protein  1.25mg
  • Sat Fat  1.86g
  • Sodium  77.17mg
What does this mean? See Nutrition 101.

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