Summer Tomato Salad with Creamy Raspberry Vinaigrette
Summer is coming to a close, but before it’s done, don’t miss diving into one summer’s most luscious bounties: the tomato. Most of the rest of the year, the tomato is pale, flavorless, mushy – or worse, like a rock. No one wants to bite into a pale, tasteless rock.
But the tail end of summer are the tomato’s glory days. They’re vibrant in color and bursting with flavor. Go on, pluck a tomato off the vine, dust it off on your jeans, and bite into it like a plum, juices running down your chin. It’s like biting into summer.
For this Summer Tomato Salad, 21 Day Fix and Country Heat creator Autumn Calabrese and her brother, Bobby Calabrese — a chef with over twenty years of experience training in some of New York and Italy’s finest restaurants — combine crunchy daikon radish, green onions, bell pepper, and juicy Roma tomatoes (reminiscent of the Italian heritage) into the perfect end-of-summer salad. If you can’t find daikon at your grocery or local market, you can swap in regular or watermelon radishes.
The Calabreses top the salad with a Creamy Raspberry Vinaigrette that uses Greek yogurt to give a rich creaminess, but a simple balsamic works as well. Just stay away from those with added sugar.
- 1 daikon radish, medium
- 1 bunch green onions
- 6 Roma tomatoes, medium
- 1 yellow bell pepper, medium
- 1 lemon, medium
- 1 (8 oz.) container plain Greek yogurt, reduced fat 2%
- 1 jar black pepper, ground
- 1 jar Dijon mustard
- 1 bottle raspberry preserves
- 1 jar sea salt (or Himalayan salt)
Here are your instructions:
To get the full recipe, including ingredient amounts and step-by-step instructions, watch the FIXATE episode on Beachbody On Demand!
- Calories: 134
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 12 g
- Sugar: 7 g
- Cholesterol: 0 mg
- Sodium: 131 mg
- Fiber: 3 g
- Protein: 2 g
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