Yields approximately 6 4-oz. servings
3 cups heirloom tomatoes
1 cup cucumber
1 oz. fresh basil
2 tbsp. fresh parsley, finely chopped
For the dressing
2 tbsp. agave nectar
2 tbsp. red wine vinegar
1 tbsp. canola oil
1 tsp. fresh garlic cloves, minced
1/2 tsp. salt and pepper, to taste
1/4 tsp. dried oregano
Cut tomatoes in small, bite size quarters. Dice the cucumbers. Place both in a large serving bowl. Chiffonade the basil and place in the bowl with the tomatoes and cucumbers.
Prepare the dressing in a small bowl, first adding the agave nectar, red wine vinegar, minced garlic, salt and pepper, and dried oregano. Then, whisk in the oil until well-blended.
Pour the dressing over the salad and add the chopped parsley. Mix the ingredients together to coat the vegetables with the dressing and herbs.
Chill in the refrigerator until ready to serve.
Calories 40; Fat 2.5g; Saturated Fat 0g; Cholesterol 0mg; Sodium 230mg; Carbohydrate 4g; Dietary Fiber 1g; Sugars <1g; Protein 1g