Dinner with Your Doc: Tomato Onion Salad
Sep 01, 2020
For those of you who have cultivated your own gardens this summer, it’s harvest time! Tomatoes are commonly found in gardens here in Ohio, and I’ve even grown some this summer in my mulched flower beds. Tomatoes are full of nutrients. They contain lycopenes, which give them that beautiful red color and are antioxidants that help fight against cancer. Lycopene has been shown to reduce your risk of heart disease and is also beneficial for your eyes. Tomatoes also contain a multitude of vitamins, including vitamin C, vitamin A and potassium. These benefit your skin, eyes, bones and overall immunity. With 1.5 gm of fiber and only about 22 calories in a medium tomato, they are also a perfect snack! This recipe is for an easy, flavorful side salad that everyone will be sure to enjoy.
Ingredients
- 4 large ripe beefsteak or heirloom tomatoes
- 1 sweet onion
- a small handful of fresh mint leaves or other fresh herbs of your choice
- 2 Tbsps extra virgin olive oil
- 2 Tbsps white wine vinegar, or apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp raw honey
- 1/2 tsp sea salt
- 2 small cloves fresh garlic, minced
Instructions
- In a small jar, combine all of your vinaigrette ingredients.
- Shake well until all the ingredients are well incorporated; set aside.
- Slice your tomatoes into 1/4-inch slices.
- Thinly slice the onion into rings and finely chop your mint leaves.
- Lay a few tomato slices onto a platter. Add some onion rings on top then continue with layers of tomatoes alternating with onions as shown.
- Drizzle your dressing over the top.
- Sprinkle with mint leaves and serve immediately.
