Mixed Tomato Salad

If you have leftover tomatoes from a 4th of July cookout party (or if you just want to make the most of the beautiful heirlooms at your local grocery store or farmers market), this recipe from Everyday Food: Light (Clarkson Potter, 2012) by Martha Stewart Living Magazine is the one for you. Summery and light, this fresh tomato salad is the perfect choice for a fresh, simple, and healthy 5th of July lunch or appetizer.

Mixed Tomato Salad with Olives and Lemon Zest
Recipe from Everyday Food: Light

Serves 6

2 pounds mixed tomatoes, such as red or yellow beefsteak, plum, and heirloom varieties, sliced
¼ cup mixed olives
1 lemon
2 tablespoons olive oil
Coarse salt and ground pepper

Arrange tomatoes and olives on a serving plate.

Grate lemon zest over salad. Drizzle with oil, season with salt and pepper, and serve.

Per serving:
101 calories; 7.7 g fat (1 g saturated fat); 1.4 g protein; 8 g carbohydrates; 1.8 g fiber

Check out some other healthy summer salad recipes:
Eggplant and Fresh Herb Tabbouleh
Sugar Snap Pea Salad