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I’m slightly obsessed with heirloom tomatoes, blame it on my Southern upbringing but there’s just nothing better.
This low-carb Heirloom Tomato Salad Bowl highlights this summer staple by combining various heirloom tomatoes with fresh herbs like basil, parsley, dill, and mint as well as feta cheese, and capers.
To top it off a simple drizzle of high quality extra virgin olive oil and white balsamic vinegar — which has less carbs than dark balsamic vinegar — highlights the fresh produce without masking it. A generous pinch of flaky sea salt and fresh cracked pepper finishes it off.
Serve this healthy low-carb salad on its own or with any grilled meat. I especially love it with a fatty piece of salmon!
Hands-on Overall
Nutritional values (per serving)
Net carbs5.9 grams
Protein3.6 grams
Fat10.1 grams
Calories140 kcal
Calories from carbs 18%, protein 11%, fat 71%
Total carbs8.3 gramsFiber2.5 gramsSugars5.4 gramsSaturated fat3 gramsSodium227 mg(10% RDA)Magnesium6 mg(2% RDA)Potassium561 mg(28% EMR)
Ingredients (makes 6 side servings)
- 1.35 kg heirloom tomatoes, sliced (3 lb)
- 1/2 cup torn fresh herbs (basil, parsley, dill, mint)
- 1/2 cup crumbled feta cheese (75 g/ 2.7 oz)
- 2 tbsp capers (17 g/ 0.6 oz)
- 3 tbsp extra virgin olive oil (45 ml)
- 1 tbsp white balsamic vinegar or dark balsamic vinegar (15 ml)
- generous pinch flaky sea salt
- black pepper to taste
Note: Avoid the sweet white, flavored balsamic vinegars and dark syrupy balsamic vinegars as they are too high in carbs.
Instructions
- Wash and then chop the herbs.
- Slice the tomatoes and arrange on a serving platter or bowl.
- Add the crumbled feta, capers and chopped herbs. Drizzle with olive oil and vinegar. Sprinkle with flaky salt and pepper.
Best served fresh but can be stored covered in the refrigerator for up to 3 days.
Heirloom Tomato Salad Bowl
Step by Step
Ingredients
- 1.35 kg heirloom tomatoes, sliced (3 lb)
- 1/2 cup torn fresh herbs (basil, parsley, dill, mint)
- 1/2 cup crumbled feta cheese (75 g/ 2.7 oz)
- 2 tbsp capers (17 g/ 0.6 oz)
- 3 tbsp extra virgin olive oil (45 ml)
- 1 tbsp white balsamic vinegar or dark balsamic vinegar (15 ml)
- generous pinch flaky sea salt
- black pepper to taste
Instructions
- Wash and then chop the herbs.
- Slice the tomatoes and arrange on a serving platter or bowl.
- Add the crumbled feta, capers and chopped herbs. Drizzle with olive oil and vinegar. Sprinkle with flaky salt and pepper.
Best served fresh but can be stored covered in the refrigerator for up to 3 days.
Nutrition (per serving)
Calories140kcal
Net Carbs5.9g
Carbohydrates8.3g
Protein3.6g
Fat10.1g
Saturated Fat3g
Fiber2.5g
Sugar5.4g
Sodium227mg
Magnesium6mg
Potassium561mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.9 g | 3.6 g | 10.1 g | 140 kcal |
| Tomatoes, wild, fresh (heirloom) |
| 4.7 g | 1.6 g | 0.7 g | 43 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
| Dill, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Mint, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Feta cheese |
| 0.5 g | 1.8 g | 2.7 g | 33 kcal |
| Capers, canned |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Balsamic vinegar, dark (excludes sweet, syrupy vinegar) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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