Juicy Tomato Salad With Olive Oil and Lemon Zest

Vegan, Low Fodmap, and Gluten Free Friendly

Originally published: March 26, 2021

Let's paint the scene: You are sitting on the Amalfi coast, with juicy sun ripen tomatoes in abundance, rich olive oil on tap, exquisite flakey sea salt from the Mediterranean Sea, and fresh Amalfi lemons. Oh, what a dream. Though I am nowhere near Italy, this salad transports me there and immediately brightens my day. I could only hope it would do the same for you.

Ingredient Highlight: Tomato

Rich in vitamin C, potassium, folate, and vitamin K.

Ultra-hydrating / consists of 95% water. For more water-rich foods see this article I wrote for Total Foods here.

Contains high amounts of antioxidant lycopene. Lycopene has been linked to heart health, cancer prevention, and sunburn protection.

Contains beta carotene, which converts to vitamin A and has antioxidant properties. Vitamin A is a paramount nutrient for vision, growth, cell division, reproduction and immunity. 

Contains flavonoid naringenin which has been shown to lower inflammation. 

Contains a potent antioxidant compound, chlorogenic acid. Chlorogenic acid has been linked to lowering blood pressure.

Ingredients

4-5 small vine tomatoes, sliced into quarters

fresh basil, either hand torn or chiffonade

maldon sea salt (or any flakey salt)

1 tbsp extra virgin olive oil

fresh black pepper

aleppo pepper (optional)

zest of 1/2 lemon + juice

Method

On a large plate, layer the quartered tomatoes and basil.

Top with maldon sea salt, extra virgin olive oil, fresh black pepper, aleppo pepper if using, and lemon zest plus the juice. Enjoy.