I made a trip to Savannah yesterday and got some beautiful fresh produce, including some heirloom tomatoes. While the definition of an heirloom tomato is still under debate, a good generic definition is tomatoes that have been cultivated for several generations. They typically come in a wide variety of colors as well as many different shapes. I combined the tomatoes I got with cucumbers, reduced fat feta cheese, and a red wine vinaigrette blended with fresh basil. This salad is an arranged salad, which makes a lovely presentation.
Heirloom Tomato, Cucumber, and Feta Salad with Fresh Basil Vinaigrette
3 tbsp extra virgin olive oil
4 tbsp red wine vinegar
1 tbsp agave nectar or sugar
1/4 cup basil leaves
salt and pepper, to taste
12 slices heirloom tomato (about 2 medium tomatoes)
1 cup cucumbers, cut into thin slices
6 tbsp reduced fat feta cheese crumbles
1. In a blender, combine the oil, vinegar, agave nectar or sugar, basil, and salt and pepper and blend until well combined; set aside.
2. On each serving plate, alternate one tomato slice with several (I used 4) cucumber slices.
3. Drizzle the dressing in a ring over all over the vegetables.
4. Arrange 2 tbsp of the feta cheese in the center of the vegetables, allowing some crumbles to fall down the sides of the vegetable slices. Serve immediately.
Servings per recipe: 3
Fat: 15.8 g
Saturated fat: 3.2 g
Cholesterol: 8 mg
Sodium: 109 mg
Carbohydrates: 8.5 g
Fiber: 0.9 g
Sugar: 6.8 g
Protein: 2.2 g
Labels: cheese, cucumbers, salad, tomatoes, vegetarian