Tomato Salad with Garlic Vinaigrette

A tasty salad with no cholesterol! Try adding sugar snap peas and thinly sliced green onion for added color and flavor.

Ingredients

• 1 large leaf lettuce, large leaves torn into smaller pieces
• 4 large or 6 small ripe Italian tomatoes, about 500 g in total, sliced
• 2 cups cherry tomatoes, halved
• 16 fresh basil leaves
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons toasted sunflower seeds
• Garlic Vinaigrette
• 1 small garlic clove, finely chopped
• 1 1⁄2 teaspoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• pepper to taste

Instruction

1. In a small mixing bowl whisk together the garlic, vinegar, oil and pepper to make the garlic vinaigrette.
2. Place a layer of lettuce leaves on a serving platter or on 4 plates and arrange the sliced tomatoes and then the cherry tomatoes on top. Drizzle the vinaigrette over top.
3. Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes, and serve right away.