Look for heirloom tomatoes at your local farmers market or the produce section of large supermarkets to create this tomato salad recipe.

Padma Lakshmi
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Arrange the sliced tomatoes on a platter, and drizzle with oil, lemon juice, and salt.

  • Wash and drain herbs, and dry between two pieces of paper towel. Heat an iron wok on the stove top until hot. Toss in raw peanuts and dry-roast, 2 to 4 minutes over medium heat, so they cook on all sides. In the last minute of cooking, add 3/4 tsp. fleur de sel and white pepper.

  • Chop herbs and combine with roasted peanuts. Sprinkle peanut and herb mixture over the tomatoes. Serve topped with additional herbs.

Nutrition Facts

242 calories; 19 g total fat; 3 g saturated fat; 5 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 359 mg sodium. 736 mg potassium; 13 g carbohydrates; 5 g fiber; 7 g sugar; 8 g protein; 0 g trans fatty acid; 2037 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 95 mcg folate; 0 mcg vitamin b12; 53 mg calcium; 2 mg iron;