Tomato Basil Cucumber Salad with Balsamic Vinaigrette
PrintMakes 6 servings
This tomato-based salad is rich in lycopene, a powerful carotenoid that may help fight cancer. Serve it with fresh bread or as a starter with light pasta dishes.
4 tomatoes, quartered and sliced
1⁄2 large cucumber, peeled, quartered, and sliced
1⁄2 cup fresh basil leaves 3 to 4 tablespoons balsamic vinegar
1/4 teaspoon ground black pepper
- Arrange the tomatoes and cucumber in a shallow bowl.
- Scatter the basil leaves on top, add the balsamic vinegar, and sprinkle with the vinegar and pepper.
- Tomato, cucumber, and basil salad is best served at room temperature shortly after it has been made.
“This is a very healthy dish that may have far-reaching health benefits. However, the jury is still out on lycopene, a carotenoid found in tomatoes that may reduce the chances of cancer and other diseases, because studies to date are inconclusive.”
— Whitney Bundy, registered dietitian and Director of the Backus Food and Nutrition Dept.
Nutrition Analysis (per serving): 20 Calories; 0.2 g Fat; 0 g Saturated Fat; 10.4% Calories from Fat; 0 mg Choles- terol; 4.3 g Carbohydrate; 1.3 g Fiber; 2.5 g Sugar; 1 g Protein; 5 mg Sodium; 11.8 mg Vitamin C; 487 mcg Beta- Carotene; 0.5 mg Vitamin E; 17 mg Calcium; 2110.9 mcg Lycopene