Photo: Anna Pelzer
Tomato Salad with Shallot Vinaigrette, Capers, and Basil
9 ingredients
Makes 6 to 8 servings
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Estimated Nutrition (whole recipe, rough)
246
Calories
3g
Protein
14g
Fat
30g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons minced shallots
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt plus more
- 1/2 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
- 2 tablespoons rinsed salt-packed capers
- Freshly ground black pepper
- 10 fresh medium basil leaves, torn into approx. 1/2" pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes