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$0.18 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 33% 
Garden Fresh Heirloom Tomato, Pepper, and Cucumber Salad is a side dish that serves 6. One serving contains 48 calories, 0g of protein, and 5g of fat. For 18 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. This recipe from Foodista requires olive oil, balsamic vinegar, cucumber, and salt and pepper. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. If you like this recipe, take a look at these similar recipes: Easy Cucumber Heirloom Tomato Salad, Baby Heirloom Tomato and Cucumber Salad, and Fresh Heirloom Tomato Salad.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.
Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.
Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.
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vegetarian
vegan
gluten-free
dairy-free
paleo
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