Tomato, Mint & Lemon Salad Recipe
Yield 8 x 1/2 cup (90 g) servings.
A fantastic, refreshing salad that you can treat as a "relish" on the side of the plate; it really livens up a meal with its bright flavours. The mint gives a nice balance to the taste.
Cut all larger tomatoes into bite-sized pieces; cut any cherry or grape tomatoes in half. Place in a large bowl.
Wash 6 to 8 leaves of mint, chop coarsely, add to bowl.
Wash the lemon, then zest it finely. Put the lemon zest in with the tomatoes.
Juice the lemon. Make a dressing out of the lemon juice, olive oil and sugar; season with salt and pepper.
Pour the lemon dressing over the tomatoes. Toss well; let marinate at least an hour before serving. You can make this a day ahead -- just store covered in the refrigerator.
Makes 4 cups (700 g) in total. If you can, try getting a mix of tomatoes including cherry, etc. Roma tomatoes with their more solid flesh work particularly well in this. This will store for up to 4 or 5 days in the refrigerator.
Courses Salads; Skinny Food
There are 8 Weight Watchers PointsPlus® in total in the entire recipe. That’s 1 point per 1/2 cup (90 g), or 2 points per 1 cup (175 g.)
Instead of salt, we used a salt substitute.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.