Marinated Tomato Salad

1. Cut tomatoes into half and place in a bowl with onion.

2. Whisk together the oil and vinegar and pour over the tomatoes.

3. Add the salt and pepper to taste and toss salad.

4. Cover and leave about an hour at room temperature, tossing salad occasionally.

5. Just before serving add the basil leaves and toss salad again.

6. Salad is best served at room temperature.

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Nutrient	Quantity
Total fats	0.14 g
Protein	1.54 g
Carbohydrates	13.076 g
Energy	56 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0056 g
Water	124.754 g
Aspartic acid	0.1274 g
Calcium, Ca	32.2 mg
Lutein + zeaxanthin	5.6 g
Fiber, total dietary	2.38 g
Carotene, beta	1.4 g
Niacin	0.1624 mg
Arginine	0.1456 g
Riboflavin	0.0378 mg
Glutamic acid	0.3612 g
Sodium, Na	5.6 mg
Total lipid (fat)	0.14 g
Manganese, Mn	0.1806 mg
Fructose	1.806 g
Proline	0.0168 g
Fatty acids, total saturated 16:0	0.0476 g
Sucrose	1.386 g
Choline, total	8.54 mg
Sugars, total	5.936 g
Serine	0.0294 g
Fatty acids, total saturated 18:0	0.0056 g
Vitamin B-6	0.168 mg
Selenium, Se	0.7 g
Ash	0.49 g
Fatty acids, total saturated 18:1 undifferentiated	0.0182 g
Pantothenic acid	0.1722 mg
Phenylalanine	0.035 g
Copper, Cu	0.0546 mg
Betaine	0.14 mg
Thiamin	0.0644 mg
Methionine	0.0028 g
Iron, Fe	0.294 mg
Carbohydrate, by difference	13.076 g
Phosphorus, P	40.6 mg
Folate, total	26.6 g
Alanine	0.0294 g
Valine	0.0294 g
Fatty acids, total saturated 18:2 undifferentiated	0.0182 g
Glycine	0.035 g
Glucose (dextrose)	2.758 g
Fatty acids, total saturated 14:0	0.0056 g
Zinc, Zn	0.238 mg
Isoleucine	0.0196 g
Fatty acids, total polyunsaturated	0.0238 g
Leucine	0.035 g
Tocotrienol, alpha	0.056 mg
Vitamin A, IU	2.8 IU
Folate, DFE	26.6 g
Tryptophan	0.0196 g
Vitamin C, total ascorbic acid	10.36 mg
Phytosterols	21 mg
Tyrosine	0.0196 g
Vitamin K (phylloquinone)	0.56 g
Fatty acids, total saturated	0.0588 g
Histidine	0.0196 g
Fatty acids, total monounsaturated	0.0182 g
Threonine	0.0294 g
Folate, food	26.6 g
Vitamin E (alpha-tocopherol)	0.028 mg
Magnesium, Mg	14 mg
Lysine	0.0546 g
Potassium, K	204.4 mg
Cystine	0.0056 g
Fluoride, F	1.54 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Extra virgin olive oil	4 tablespoons	0	0	0
black pepper	0	0	0	0
rom tomato	8	0	0	0
red onion	2	56	13.076	0.14
basil leaf	0.5 cup	0	0	0
sherry wine vinegar	2 tablespoons	0	0	0