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Mediterranean Salad with Balsamic Vinegar Dressing

(marinated tomato salad)

8 servings


3 garlic cloves, minced
8 large fresh basil leaves, chopped
1/2 cup balsamic vinegar
1 tablespoon sugar
4 teaspoons extra virgin olive oil
8 peppercorns, cracked
1/4 cup flaxseed, milled in spice grinder
2 medium tomatoes, thinly sliced
1/2 vidalia onion, thinly sliced and separated into rings
8 cups torn greens and romaine lettuce leaves
2 cups cooked chickpeas (garbanzo beans), drained and rinsed 


  1. In a shallow glass container, mix garlic, basil, vinegar, sugar, oil, cracked peppercorns and milled flaxseed.
  2. Add tomato and onions into the vinegar mixture.
  3. Marinate at room temperature for one hour or overnight in the refrigerator.
  4. Serve over torn green and romaine lettuce leaves. Sprinkle 1/2 cup chickpeas on each serving.


Per serving
Total calories 136
Fat 5 g
Cholesterol 0 mg
Protein 5 g
Carbohydrate 18 g
Sodium 176 mg
Fiber 5 g

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Mediterranean Salad with Balsamic Vinegar Dressing