Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
470
Calories
6g
Protein
15g
Fat
81g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons sherry wine vinegar or red wine vinegar
- 1 tablespoon minced shallots
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 1/2 cups yellow pear tomatoes, halved
- 1 1/2 cups orange cherry tomatoes, halved
- 1 1/2 cups cherry tomatoes, halved
- 4 large fresh basil leaves, cut into slender ribbons
- =
Directions
1
1. To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for fifteen minutes.
2
2. Add the olive oil, salt and pepper and whisk until well blended.
3
3. In a large serving or salad bowl, toss together all the tomatoes.
4
4. Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly.
5
5. Serve immediately.
Recipe sourced from
fandom