Cherry Tomato Summer Salad

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Jul. 19, 2012

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
Servings: 6

Nutrition Facts

Serving size

Calories 161Calories from Fat 96

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat %

Trans Fat 0 g


Sodium 388 mg16.17%

Total Carbohydrates 15 g5%

Dietary Fiber 4 g16%

Sugars 4 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet