Sunshine-yellow and ruby-red wedges of juicy tomato anchor this dish with a hefty dose of lycopene, a heart-helping, cancer-fighting antioxidant. Cucumber and bell pepper bring their crunch to the party, while lemon and chile keep things lively with heat and zing. Remember—summer tomatoes are extra juicy, so plan to serve this salad soon after making it for the most concentrated flavor.
4 red tomatoes, cut into wedges
1 yellow tomato, cut into wedges
1 cup sliced English cucumber
1/2 cup chopped yellow bell pepper
1 tablespoon minced and seeded jalapeño
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh basil leaves
Added sugars 0g
Calcium 3% DV
Potassium 9% DV
How to Make It
Combine red tomatoes, cut into wedges; yellow tomato, cut into wedges; sliced English cucumber; chopped yellow bell pepper; minced and seeded jalapeño; fresh lemon juice; kosher salt; and pepper in a large bowl. Cover and chill at least 1 hour. Garnish with fresh basil leaves.
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