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Tomato-Onion Salad | |
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• 1/4 cup balsamic vinegar • 3 tbsp water • 1 tsp olive oil • 1 tsp black pepper • 1/8 tsp salt • 5 medium unpeeled tomatoes • 1 large purple onion, thinly sliced and separated into rings • 2 tsp minced fresh oregano |
Combine first 6 ingredients in a jar; cover tightly and shake vigorously. Set aside. Core tomatoes and cut each into 6 slices. Layer tomatoes and onion slices in a shallow dish; sprinkle with oregano. Pour vinegar mixture over vegetables; cover and marinate in refrigerator 3 hours. Serves 8.
Nutrients per serving• Calories: 54 • Carbohydrates: 8g • Protein: 2g • Saturated fat: 0g
• Monounsaturated fat: 1g • Cholesterol: 0 • Fiber: 1g • Fat: 2g
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