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Recipe: Yellow pear and cherry tomato salad

Recipe: Yellow pear and cherry tomato salad

The brightly colored yellow pear, orange and red cherry tomatoes add superb color and taste to this simple low-fat, low-sodium salad.

The red color of tomatoes is due to lycopene, an antioxidant that may help prevent cancer and cardiovascular disease. Lycopene is found in deep yellow, dark green and red fruits and vegetables.


Directions

To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Add the olive oil, salt and pepper and whisk until well blended. In a large serving or salad bowl, toss together all the tomatoes. Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. Serve immediately.


Ingredients

For the vinaigrette

  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 cups yellow pear tomatoes, halved
  • 1 1/2 cups orange cherry tomatoes, halved
  • 1 1/2 cups red cherry tomatoes, halved
  • 4 large fresh basil leaves, cut into slender ribbons

Exchange Data
Dash
Dairy 
Fats1/2 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats1/2 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats1/2 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories47 
Carbohydrate4 g 
Cholesterol0 mg 
Fiber1 g 
Monounsaturatedfat2 g 
Potassium 
Protein1 g 
Saturatedfat0 g 
ServingsizeAbout 3/4 cup 
Sodium125 mg 
TotalFat3 g 

2015-06-04

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