August is just ending and the farmstands are teeming with luscious ripe tomatoes. This recipe is perfect for this time of year. I list heirloom tomatoes here, but you can use any very ripe large tomato. The recipe is one of many that come from Strong Women Eat Well (written with Judy Knipe). I hope you enjoy it!

For other deliciously nutritious recipes, be sure to go to Recipes.

Ingredients

1.5 pounds of red and yellow heirloom tomatoes

1 large garlic clove

1/2 red onion, peeled, halved, thickly sliced, and separated into rings

8-10 fresh basil leaves

Salt

Freshly ground pepper

3 T fruity extra-virgin olive oil

2 T balsamic vinegar

4 thin slices crusty whole-grain bread

Remove the stem of the tomatoes, cut them in half horizontally, and cut each half into ½-inch wedges. Put the tomatoes into a bowl, being careful not to loose any of the juice, and add the garlic and onions. Wash the basil leaves, than stack them up and cut them into lengthwise strips. Add to the bowl. Combine salt and pepper to taste with the olive oil and vinegar, pour over the tomatoes, and toss gently. Let the salad stand for about 15 minutes until the tomatoes release their juices.

Tear the bread into bite-size pieces and distribute among 4 shallow soup plates. Ladle tomato salad over the bread, allow the juices to soak into the bread for 10 to 15 minutes, and serve.

Nutritional information per serving:

220 calories
4.6 g fiber
12 g total fat
(1.8 g saturated fat)

26 g carbohydrate
4.6 g protein
526 mg potassium

Portions:
1.5 Vegetable, 1 Grain, 1/2 Protein, 1 Extra