Summer Tomato Salad
3Tbsp Olive Oil
3 Tbsp Rice Wine Vinegar
2 packets Stevia
1 stem Fresh Rosemary (finely chopped)
2 Tbsp Basil (chiffonade)
Pinch Black Pepper
6 Large Heirloom Tomatoes- Quartered
½ tsp flake sea salt
In a bowl, whisk together olive oil, vinegar, pepper, and stevia.
Add tomatoes and herbs, lightly toss to combine.
Allow to rest 15-20 minutes to allow the flavors to combine. Sprinkle with sea salt just before serving.
Makes 8 servings
Serving Size: 3 tomato quarters
Saturated Fat 0.8g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 3.8g