It’s finally spring! I don’t know about you, but with some of our recent weather, I feel like it’s easy to forget that. I thought that called for a recipe to remind me of the warmer weather. Something that is refreshing and fresh and delicious, something that makes me feel cooler in warm weather. These marinated tomatoes were just the thing. I used cherry tomatoes, since that’s what I had on hand, but you can use any type of tomatoes you want. If you like your salad to have a little more juice, definitely use a juice tomato, like a regular beef steak tomatoes or even Romas. One of the things I like about apple cider vinegar is that it doesn’t have quite the same bite as other vinegars. It almost seems a little sweet. It’s perfect for these tomatoes, it adds the kick they need to make your mouth water, but isn’t enough to make your eyes water too. I like to let mine sit on the counter while I’m making the rest of dinner to let the flavors blend together better, but if you like your tomatoes chilled, then refrigerate it overnight and you’ll have one delicious, colorful and refreshing side dish!
- 4 cups cherry tomatoes sliced
- 1 medium white onion thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 1/2 tsp sugar optional
- 1/2 tsp garlic powder
- salt & pepper to taste
- 2 Tbsp chives chopped
- In a large bowl, combine the tomatoes and onion.
- In a small bowl, whisk together the oil, vinegar, garlic powder, salt and pepper.
- Dress the salad and then toss to coat.
- Serve the salad chilled, garnished with the chives.
Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 4 Smart Points/3 Points
PER SERVING: 101 calories; 7g fat; 1g saturated fat; 9g carbohydrates; 6g sugar; 2g protein; 2g fiber