Heirloom Tomato Salad with Herbs and Capers

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.

Yield: 6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)

Ingredients

• 2  cups  assorted heirloom cherry tomatoes, halved
• 1/2  cup  (2 ounces) crumbled reduced-fat feta cheese
• 1/4  cup  thinly sliced fresh basil
• 3  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh mint
• 1  tablespoon  drained capers, chopped
• 1  tablespoon  balsamic vinegar
• 1  tablespoon  extravirgin olive oil
• 2  pounds  assorted beefsteak heirloom tomatoes, each cut into 6 wedges
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 6  (1/2-ounce) slices sourdough bread, toasted or grilled

Preparation

1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

Nutritional Information

Calories:

112 (34% from fat)

Fat:

4.2g (sat 1.2g,mono 1.7g,poly 0.5g)

Protein:

5.6g

Carbohydrate:

14.9g

Fiber:

2.6g

Cholesterol:

3mg

Iron:

1.5mg

Sodium:

519mg

Calcium:

47mg