How to Make Garlicky Tomato Salad
Plum and cherry tomatoes taste good year-round, so you can enjoy this salad anytime. In the summer, feel free to substitute yellow or heirloom tomatoes. Grilled shrimp is superb in this salad, so add it if you want to turn this into a main dish. Try this with sliced mint leaves in place of the basil or use half mint and half basil.
10 min prep time
10servings
1 cup
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Step-By-Step Instructions:
- Place a layer of lettuce leaves on a serving platter or on four plates and arrange the sliced tomatoes. Place the cherry tomatoes on top.
- Whisk together the garlic, vinegar, mustard, oil, salt, and pepper and pour over the tomatoes.
- Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes and serve at once.
Nutrition facts
10 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
120
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
1.3g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
140mg
6% -
Total Carbohydrate
8g
3%-
Dietary Fiber
3g
11% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
3g
-
Potassium
520mg
11%
Ingredients
large head butter lettuce (large leaves torn into smaller pieces)
1
small roma tomatoes (or 2 large) (sliced)
4
cherry tomatoes (halved)
20
large garlic (very finely chopped)
1 clove
red wine vinegar
2 tsp
Dijon Mustard
1/2 tsp
olive oil
2 tbsp
Kosher Salt
1/4 tsp
freshly ground black pepper
1/4 tsp
fresh basil leaves (thinly sliced)
16
toasted pumpkin seeds
1 tbsp
sunflower seeds
1 tbsp