AuthorMike EgrieCategory, DifficultyBeginner
Simple Tomato Salad
Yields4 Servings
Prep Time15 mins
 2 cups quartered mini san marzano tomatoes
 ¼ cup thinly chopped shallots
 2 cloves garlic, minced
 handful fresh basil
 handful fresh parsley
 2 tbsp olive oil
 kosher salt and fresh cracked black pepper
1

Combine tomatoes, shallots, garlic, basil and parsley together in a bowl. Mix well.

2

Drizzle with olive oil and sprinkle with salt and pepper.

3

Let stand at room temperature for about an hour. Serve.

San Marzano Tomato:
The San Marzano is an heirloom variety Roma tomato that is meatier and naturally sweeter than regular tomatoes and contains fewer seeds. This variety, whose lineage can be traced to a small Italian town of San Marzano near Naples, has a distinctive pear shape, thin skin, and rich flavor.

How to Store:
Store tomatoes at room temperature away from direct sunlight, use within one week after ripe.  Tomatoes taste best if not refrigerated; refrigerate only if you can’t use them before they spoil.

How to Select:
Choose tomatoes with bright, shiny skins and firm flesh.

Nutrition Benefits:
Tomatoes are low fat, saturated fat free, very low in sodium, cholesterol free, and low in calories.  They are also high in vitamin A, high in vitamin C, and a good source of potassium.

Ingredients

 2 cups quartered mini san marzano tomatoes
 ¼ cup thinly chopped shallots
 2 cloves garlic, minced
 handful fresh basil
 handful fresh parsley
 2 tbsp olive oil
 kosher salt and fresh cracked black pepper

Directions

1

Combine tomatoes, shallots, garlic, basil and parsley together in a bowl. Mix well.

2

Drizzle with olive oil and sprinkle with salt and pepper.

3

Let stand at room temperature for about an hour. Serve.

Simple Tomato Salad
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