Cook the Book: Tomato, Montrachet, and Basil Salad

Cook the Book: Tomato, Montrachet, and Basil Salad
9 Ingredients
  • 6 large ripe tomatoes
  • 1 medium red onion
  • 1/4 cup Basil Purée (recipe follows)
  • 1/4 cup niçoise or other imported black olives
  • 1 tablespoon chopped flat-leaf parsley
  • 1/4 cup best-quality olive oil
  • Dash of red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1/2 Montrachet cheese or 6 ounces of other mild creamy chèvre
Nutrition
197
10% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

25% 16

Saturated

14% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

4% 13

Carbs (net)

- 9

Fiber

15% 4

Sugars

- 7

Sugars, added

- 0

Protein

7% 3

Cholesterol

1% 4

Sodium

28% 665

Calcium

7% 68

Magnesium

8% 32

Potassium

13% 611

Iron

7% 1

Zinc

6% 1

Phosphorus

12% 83

Vitamin A

13% 116

Vitamin C

39% 35

Thiamin (B1)

8% 0

Riboflavin (B2)

5% 0

Niacin (B3)

9% 1

Vitamin B6

17% 0

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

22% 3

Vitamin K

42% 50
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