Three-Tomato Salad Recipe

By Dr. Ben Kim on August 31, 2007

Tomatoes, tomatoes, and more tomatoes. This delicious salad recipe brings together three varieties of one of summer's healthiest fruits to make for a light but satisfying meal.

Tomatoes are rich in naturally occurring vitamin C, beta-carotene, and vitamin K. They also contain many other vitamins, minerals, and phyto-nutrients, including lycopene. Lycopene is a powerful antioxidant that numerous studies indicate has the ability to reduce your risk of developing many different varieties of cancer.

Although this healthy salad calls for anchovy fillets and basil, it's almost just as good without these two ingredients if you prefer not to use them or they are not readily available in your area.

Ingredients:

5-7 plum tomatoes, quartered lengthwise
8-12 cherry tomatoes, halved
6 sun-dried tomatoes, coarsely chopped
Small handful fresh basil
2 teaspoons fresh oregano leaves or 1 teaspoon dried
3 tablespoons extra-virgin olive oil
1-2 tablespoons balsamic vinegar
3 anchovy fillets

Directions:

Combine plum tomatoes, cherry tomatoes, and 80 percent of sun-dried tomatoes in a salad bowl.

Use a fork to crush sun-dried tomatoes and anchovies into a paste, and combine with extra-virgin olive oil and balsamic vinegar.

Drizzle dressing over tomatoes. Add oregano and hand-torn basil.

Enjoy this delicious and nutrient-dense three-tomato salad. The quantities listed in the ingredients section make one large salad meal.

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