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Cherry Tomato Summer Salad

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Chef Nico Rahnama shows you how to make a quick and easy Cherry Tomato Summer Salad with delicious lemon vinaigrette dressing.
  Cherry tomatoes 1 Pound
  Brussels sprouts 1 Pound
  Jalapeno 1 Large
  Dill weed 30 Gram
  Lemon juice 4 Tablespoon (1 large lemon)
  Extra virgin olive oil/Olive oil 4 Tablespoon
  Salt 1 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)

1. Cut tomatoes in halves or quarters depending on their size. Add to a large salad bowl.
2. Cut Brussels sprouts in half after trimming the ends and separate the layers. Let them join the tomatoes.
3. Slit and de-seed jalapeno. Then chop finely. Add to bowl.
4. Chop Dill leaves, not too fine. Scatter over the salad in the bowl.
5. Squeeze lemon into salad or drizzle in the lemon juice.
6. Add a pinch of salt and fresh ground black pepper.
8. Drizzle in the olive oil.
9. Toss the salad well to coat with the dressing.

10. Serve at room temperature or cold.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes

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Average: 4.8 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 161 Calories from Fat 96

% Daily Value*

Total Fat 10 g16%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 388.3 mg16.2%

Total Carbohydrates 15 g4.9%

Dietary Fiber 4.5 g17.9%

Sugars 4.4 g

Protein 4 g8.6%

Vitamin A 26.6% Vitamin C 141.7%

Calcium 13.8% Iron 20.9%

*Based on a 2000 Calorie diet

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Cherry Tomato Summer Salad Recipe Video