Tuesday, February 22, 2011

Tomato Salad with Lemon and Agave

Earlier in the month I roasted tomatoes, which is one method to perk them up even in the middle of winter.  Tonight, I used marinating as the technique instead - adding lemon and agave will brighten the flavor of the tomatoes right up.

  • 1/2 teaspoon grated lemon rind
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon agave nectar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 and 1/2 cups chopped and seeded tomato
  • 2 teaspoons chopped flat-leaf parsley
  • 1 thinly sliced lemon (optional for garnish)
1. Combine the lemon rind, lemon juice, olive oil, agave, salt, and black pepper in a medium bowl.  Add the tomato and parsley, tossing gently to coat; let marinate for 15 minutes.  Arrange on a platter and garnish with the sliced lemon if desired, for a pretty presentation.

You can serve this quick dish as a side salad, or it's lovely right on top of vegan chicken or ecoVegan fish fillets as more of a condiment.

Nutrition Info:
9 servings (1/2 cup), Calories 40 

Tasting Notes:
You could have fooled me into thinking it was mid-summer in my apartment tonight, not late February!  The tomato flavor was so fresh, just from the few simple ingredients in the marinade.  The lemon and olive oil flavors were luscious, and the parsley a surprisingly stronger and lovelier addition than I anticipated.  The only flavor that got a touch lost was the agave.


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