Tomato, Cucumber and Basil Salad
This tomato-based salad is colorful, rich in lycopene and very tasty.
Ingredients
At a glance
Meal/Course
Ethnic Influence
Main Ingredient
Cooking Method
Difficulty
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Serves 6
4 tomatoes, quartered and sliced
1/2 large cucumber, peeled, quartered, and sliced
1/2 cup fresh basil leaves
3-4 T balsamic vinegar
1/4 tsp ground black pepper
PER SERVING: 20 calories; 0.2 g fat; 0 g saturated fat; 10.4% calories from fat; 0 mg cholesterol; 1 g protein; 4.3 g carbohydrate; 2.5 g sugar; 1.3 g fiber; 5 mg sodium; 17 mg calcium; 0.4 mg iron; 11.8 mg vitamin C; 487 mcg beta-carotene; 0.5 mg vitamin E; 2110 mcg lycopene
Methods/steps
Arrange the tomatoes and cucumber in a shallow bowl.
Scatter the basil leaves on top and sprinkle with the vinegar and pepper.
Tomato, Cucumber, and Basil Salad is best served at room temperature shortly after it has been made.
Scatter the basil leaves on top and sprinkle with the vinegar and pepper.
Tomato, Cucumber, and Basil Salad is best served at room temperature shortly after it has been made.
Additional Tips
To view all of the current Food for Life Cooking and Nutrition Class locations, please visit:
http://www.cancerproject.org/classes
http://www.cancerproject.org/classes
Reviews
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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