Vintage Eats Recipe: 1998 Tomato-Basil Salad

As we get into cooler temps with an emphasis on heartier meals, that doesn’t mean we can’t crave lighter food.

Tomato-Basil Salad is a quick, easy-to-fix dish that can function as a meal or side. It came together in less than 10 minutes, making it helpful for busy weeknights or weekends.

And it’s likely you have all or most of the ingredients on your shelves, making it a big money-saver!

This recipe was printed in the 698-page, hardback 25^th anniversary edition of the New American Heart Association Cookbook (1998). It’s a big book that will earn its keep with other healthy recipes that I’ll share here. While I’m not vegetarian, I think this is a good recipe for those who follow that lifestyle.

After perusing through the first few pages, I’ve found lots of good-sounding recipes with calories and other healthful information included.

For instance, per each serving of Tomato-Basil Salad:

50 calories

2 grams protein

5 g. carbs

1 mg. cholesterol

1 g. fiber

Total fat: 3 g.

There is even a cooking tip: Slice tomatoes vertically instead of horizontally to keep more of the juices.

Note: While I like basil, I will halve the amount the next time I make this recipe. It was a little too much for me.

Otherwise, it was a nice, refreshing dish to enjoy perhaps with pasta and Italian bread.

What lighter meals do you cook in the fall? Or are you looking forward to chowders, stews and heavier foods?

**

1998 Tomato-Basil Salad

Salad:

4 medium tomatoes, sliced

2 teaspoons basil, dried, crumbled OR 2 tablespoons fresh basil, chopped

Dressing:

2 tablespoon balsamic vinegar

1 tablespoon olive oil

½ teaspoon sugar

¼ teaspoon pepper

2 tablespoons mozzarella cheese, shredded

2 teaspoons parmesan cheese, grated

Arrange tomato slices on large, flat plate. Sprinkle with basil.

In small bowl whisk remainder of ingredients except cheeses. Pour over tomatoes.

Sprinkle with mozzarella and parmesan. Cover and refrigerate until serving.

Yield: 6 servings

*Tip on slicing tomatoes:

Slice tomatoes vertically instead of horizontally to lose less of the juice.