Tomato and Basil Salad Recipe

Tomato and Basil Salad

 

Ingredients:

6 to 8 fresh basil leaves

6 large tomatoes (about 2 pounds)

1 shallot, minced

1 large garlic clove, minced

2 tablespoons balsamic vinegar (preferably aged)

3 tablespoons olive oil

1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)

1 tablespoon minced fresh parsley

Salt

 

Directions:

Mince half the basil leaves and shred the remaining half.

Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.

In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.

Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Grill Up This Tasty Mediterranean Portobello Burger!

Mediterranean Portobello Burger

Ingredients:

4 teaspoons olive oil

4 large portobello mushroom caps

4 slices onion

2 garlic cloves, minced (optional)

4 tablespoons roasted red bell pepper spread

4 teaspoons chopped black olives

4 teaspoons feta cheese

8 slices tomato

8 large basil leaves

Lettuce leaves wide enough to wrap portobello mushrooms

Apple cider vinegar

Pepper to taste

 

Directions:

Preheat the grill to medium heat.

Brush 1 teaspoon olive oil and sprinkle pepper over each portobello. Grill the mushrooms for 2 minutes on each side. Add the onion and grill. Turn the mushrooms so that the top of the mushroom cap is on the grill. Fill the underside cavity with the garlic, bell pepper spread, and olives, and season with salt and pepper. Grill for another minute or two.

Place each portobello mushroom on a few lettuce leaves (cap side down), add 1 teaspoon feta cheese, 1 grilled onion slice, 2 slices tomato, 2 basil leaves, and sprinkle vinegar. Close the lettuce leaves to sea and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.