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Tomato and Basil Salad

5 vine-ripened Jersey or heirloom tomatoes, cored and sliced into thin wedges

1 small red onion, peeled and finely chopped

1/3 cup fresh basil leaves, thinly sliced into strips

1 small clove garlic, peeled and finely chopped

1/2 cup balsamic vinegar

2 Tbsp cup olive oil

Freshly ground black pepper

1 head Bibb lettuce, cored and leaves separated

Fresh basil leaves, for garnish

back home


Combine the tomatoes, onion, basil, and garlic in a large bowl, toss with the vinegar and oil to coat, and season with pepper. Arrange about 2 lettuce leaves on each serving plate (try to form them into a “bowl”), spoon some of the tomato salad into the leaves, and garnish with basil. Serves 5.

Nutrition Info Served Together: Cals 106, Total Fat 5.8g, Sat Fat 0.8g, Chol 0mg, Sodium 10mg, Fiber 3g, Carbs 13g, Pro 2g