The inspiration for this salad comes from Grano, a popular Italian restaurant in Toronto. If you like, use yellow tomatoes to make this dish even more colourful.
- Portion size 6 servings
Ingredients
Dressing:
Method
Dressing: In bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper; set aside. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Core and cut each tomato into thick wedges. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch (1 cm) thick slices.
In large bowl, toss together tomatoes, cucumber, celery, onion and dressing to coat. Sprinkle with parsley and basil; toss to combine.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 213 mg
- Protein 1 g
- Calories 93.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 6.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 38.0
