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Low Fat Digest Issue 14 - Low Fat Bread Tomato Salad
May 21, 2006
The Low Fat Digest
Friendly Healthy Eating Information

21st of May, 2006

Issue #14


Table of Contents

1. Ramblings
2. Low Fat Bread Tomato Salad

1. Ramblings

Last week for the first time this year we could sit outside on our new balcony and enjoy the warm summer evening.

Eating outside is one of the greatest joys for everyone living in the so-called moderate climate. (I wonder why it's called moderate, it should be called cold and wet climate :-) )

The last thing you want to do on such an evening is to spend hours in the ktichen to prepare delicious supper.

Here's the solution:

2. Low Fat Bread Tomato Salad

Ingredients Makes 2 servings

  • 4-6 medium sized ripe tomatoes
  • salt
  • freshly grounded pepper
  • 2 anchovies (optional)
  • 5 scallions (spring onions)
  • 6 oz (150 g) Ciabatta bread or French baguette
  • 1 clove of garlic
  • fresh basil
  • 3 tablespoons white wine
  • 2 tablespoons balsamico vinegar
  • 1/2 tablespoon sugar
  • 1 tabelspoon olive oil

Wash, dry and slice tomatoes. Add salt and pepper. Cover tomatoes and let rest for 10 minutes.

Meanwhile wash, dry and chop anchovies. Cut off the green part of the scallions except the last 2 inches (5cm). Wash, dry and chop them.

Dice the bread, peel and scrunch garlic. Take basil leaves to your liking, wash, dry and slice.

Put bread into bowl. Mix garlic, white wine and 1 tablespoon vinegar. Pour mixture into bowl with bread.

Prepare two plates with tomato slices. Mix vinegar, juice from the tomatoes, anchovies, basil leave slices, sugar, oil and onions. Pour mixture over tomatoes.

Spread bread dices and some basil leaves evenly across the plates with tomatoes.

Serve and Enjoy!

Nutritional Information
per serving:
5 WW-Points
290 Calories
7 g Total Fat, 0 mg Cholesterol
46 g Total Carbohydrate

Bon Appetit!

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