Tomato Salad with Vinaigrette
Tomatoes contribute 25 milligrams of vitamin C per 100 grams. This corresponds to just under a quarter of the recommended daily allowance. Minerals such as potassium and magnesium as well as folic acid round off the health profile of tomatoes.
Tomato salad with vinegar-oil dressing is a great companion in the barbecue season or for a light supper with a slice of bread. Leftover tomato salad you can store in the refrigerator for a good day.
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 18 ozs Tomatoes
- 1 onion
- salt
- freshly ground pepper
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 1 Tbsp chopped Fresh herbs
Preparation steps
Wash tomatoes, pat dry and cut into slices, removing the stalk. Peel and finely dice the onion.
Place tomato slices in a salad bowl, sprinkling each layer with salt, pepper and diced onion.
For the dressing, thoroughly mix olive oil with vinegar. Pour the dressing over the tomato salad and sprinkle with herbs.