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Chickpea and Tomato Salad with Fresh Basil

This weekend I needed a quick side dish to go with grilled burgers. I had all the ingredients on hand to make this delicious salad. I found the recipe on GreenLiteBites, AND she’s a Weight Watcher. ¬†One serving (half the salad – a huge portion) is 6 Points Plus.

Chickpea and Tomato Salad with Fresh Basil

1 can chickpeas, drained and rinsed
1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 Tablespoon red wine vinegar
1 Tablespoon apple cider vinegar
2 teaspoons olive oil
1/2 teaspoon honey
pinch of salt

Toss all the ingredients together and chill for at least 20 minutes, allowing all flavors to merge.

Enjoy!

The Sweet Taste of Summer

Sweet Basil

On Saturday, I planted my sweet basil in containers on the deck. The plants are tiny and tender, but it won’t be long before I have plenty for salads and pesto.

With an abundance of fresh tomatoes and cucumbers in supermarkets and at farm stands, the following recipe is one of my favorite summer salads. It’s super easy. I toss it together to taste, so have estimated the quantities here. Enjoy.

Tomato Salad

4 Roma tomatoes diced
1 small cucumber – peeled, quartered lengthwise, and chopped
1/2 of small red onion – sliced in thin rings
1/4 cup sweet basil, cut in thin strips
3 Tablespoons olive oil
3 Tablespoons red wine vinegar

Toss everything together and chill for 30 minutes before serving.

To make this a main dish, add chunks of fresh mozzarella cheese.

For more of a Greek flavor, add feta cheese and black olives. Replace the red wine vinegar with balsamic vinegar.

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