Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
195
Calories
3g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 4 large ripened tomatoes, cut into bite-sized wedges
- 1/2 onion, sliced very thin
- Fresh basil leaves, chopped
- pepper to taste
- Red wine vinegar or Balsamic vinegar
- Olive oil
Directions
1
Mix together the tomato and onion in bowl. Sprinkle with basil, pepper. Drizzle with vinegar and oil. Stir well to combine.
2
Let set at room temperature for about 30 minutes; stir occasionally to blend flavors.
3
Serve on a bed of greens
4
Category:New England Recipes
5
Category:New England Salads
Recipe sourced from
fandom