I LOVE a good summer salad and this one is loaded with a lot of antioxidant, anti-inflammatory foods and healthy fats. Bright fruits and veggies contain chemicals called phytonutrients that keep them healthy and allow them to grow strong. In humans they may enhance immunity and intercellular communication, repair DNA damage from exposure to toxins, detoxify carcinogens and alter estrogen metabolism.
When things in my fridge are about to go bad or have just been there for awhile, I try to fun new, delicious ways to use them. My sister in law happened to be in town and she and I like very similar foods so I whipped this up for us at lunch.
I think this would be good with chunks of avocado, feta cheese, or fresh mozzarella cheese as well.
3 plum tomatoes (feel free to use other varieties, I just had these on hand)
1/4 red onion
2 tbsp Extra virgin olive oil
1 1/2 tbsp red wine vinegar
squeeze of lemon juice + salt and pepper to taste
optional: fresh herbs like parsley or basil
Chop up the veggies to whatever size you like, mix in the vinaigrette ingredients and enjoy. This couldn't be easier and last for a few days in the fridge with the flavors just intensifying.