I have to admit that summer is probably my least favorite season. I know, I know! I must be crazy! But I don’t like sweating, hot cars, smelling like sunscreen, and mosquitoes. Give me the cool breezes of spring or the crispness of autumn any day.
One thing that I do like about summer though, is the food! I have always been a big fan of tomatoes, especially the ripe, juicy kind you can only get during the summer from the farmer’s market or a produce stand. I grew up eating slices of summer tomato with sugar sprinkled on top. I don’t know if that is a common practice or if it’s just an Iowa thing, but it is so delicious!
This recipe, adapted from Genius Kitchen, is also a delicious way to serve tomatoes. Cherry tomatoes are low in FODMAPs, but large servings contain fructans, so be sure to limit the serving size to four tomatoes if you are on the elimination phase of the diet (consult with the Monash App for more information).
When I first made this recipe, I absolutely fell in love with the dressing. The combination of mayo and red wine vinegar is wonderful and reminded me of thousand island dressing, which inspired me to create my recipe for Low-FODMAP Thousand Island Dressing. Be sure to check that recipe out as well as this one, and enjoy all that summer’s bounty has to offer!
Cherry Tomato Salad
Ingredients
- 1/3 cup light mayonnaise
- 2 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 pint cherry or grape tomatoes, halved
- 2 scallions, thinly sliced (green parts only)
- 2 tablespoons fresh chopped parsley
Instructions
- In a medium bowl, whisk together the mayo, vinegar, Dijon, salt and pepper. Add the tomatoes, scallions and parsley and toss to combine.
- This salad tastes best chilled several hours before serving.
Notes
