0 (0)

Category: Salads

Faith Willinger’s tomato salad

Faith Willinger’s tomato salad
Bob Chamberlin / Los Angeles Times

Last month, my friend Phil Rosenthal, creator and producer of the television show “Everybody Loves Raymond,” came to my little town in Italy to film an episode of his new travel-food show, “I’ll Have What Phil’s Having.” Among the daily ... Read more

Total time: 15 minutes | Serves 6 to 8
  • 3 pounds tomatoes
  • 1 1/2 teaspoons kosher salt, more to taste
  • A small handful of small basil leaves; if you have access only to larger leaves, tear them into small pieces
  • 1/2 cup great quality extra-virgin olive oil

Step 1Put a strainer inside a large serving bowl. Halve the tomatoes crosswise. Pull the meat out of the halved tomatoes and drop these centers into the strainer. Use your hand to press the pulp through the strainer to juice, leaving only the seeds in the strainer.

Step 2Roughly chop the tomatoes and add them to the bowl with the juice. Add the salt and basil leaves, and gently toss to evenly distribute the flavors. Taste and add salt if desired. Drizzle the olive oil over the salad and serve.

Each of 8 servings:
Calories 150; Protein 2 grams; Carbohydrates 7 grams; Fiber 2 grams; Fat 14 grams; Saturated fat 2 grams; Cholesterol 0; Sugar 4 grams; Sodium 219 mg
Found a problem? Let us know at cookbook@latimes.com
More recipes in Salads
Winter greens salad with mustard seed vinaigrette
Salad of wild arugula, shaved baby artichokes and fennel
Roasted beet and goat cheese salad
Tomato-bacon-avocado salad