Tomato, Cucumber and Basil Salad

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This tomato-based salad is colorful, rich in lycopene and very tasty.

Ingredients

4 tomatoes, quartered and sliced

1/2 large cucumber, peeled, quartered, and sliced

1/2 cup fresh basil leaves

3-4 T balsamic vinegar

1/4 tsp ground black pepper

PER SERVING: 20 calories; 0.2 g fat; 0 g saturated fat; 10.4% calories from fat; 0 mg cholesterol; 1 g protein; 4.3 g carbohydrate; 2.5 g sugar; 1.3 g fiber; 5 mg sodium; 17 mg calcium; 0.4 mg iron; 11.8 mg vitamin C; 487 mcg beta-carotene; 0.5 mg vitamin E; 2110 mcg lycopene

Preparation

Arrange the tomatoes and cucumber in a shallow bowl.

Scatter the basil leaves on top and sprinkle with the vinegar and pepper.

Tomato, Cucumber, and Basil Salad is best served at room temperature shortly after it has been made.

Recipe by
Katherine Lawrence