Tomato wedges give this salad a juicy bite. It’s a smart use of fresh herbs and veggies from your own garden or the farmers market.
—MATTHEW HASS FRANKLIN, WI
START TO FINISH: 25 MIN. • MAKES: 12 SERVINGS
7 large heirloom tomatoes (about 2 1/2 pounds), cut into wedges
3 medium zucchini, halved lengthwise and thinly sliced
2 medium sweet yellow peppers, thinly sliced
1/3 cup cider vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon each minced fresh basil, parsley and tarragon
1. In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs.
2. Just before serving, drizzle dressing over salad; toss gently to coat.
Per 1 cup: 68 cal., 4g fat (1g sat. fat), 0 chol., 306mg sod., 8g carb. (5g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1/2 fat.