Because tomatoes are technically fruit, they work very well in this colorful and savory take on fruit salad. Try to find interesting grape varieties (like Concord, Himrod and Niagara), which have spicy skins and a more complex flavor than regular red and green seedless. Then go lightly on the vinegar and pepper — you want just enough to bring out the flavors of the fruits, but not enough to take over the bowl.
Ingredients
- 1 pint multicolored cherry tomatoes, halved
- ½ cup blueberries
- ½ cup grapes, halved if large
- ½ cup raspberries
- 1 nectarine or plum, pitted and diced
- ¼ cup pomegranate seeds
- Best-quality balsamic vinegar, to taste
- Extra-virgin olive oil, to taste
- Finely ground black pepper, to taste (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
88 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 3 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Mix the tomatoes and other fruit in a bowl, seasoning them very lightly with a few drops of vinegar and oil and, if you like, a pinch of pepper.
5 minutes
Dining and Cooking