- 3 cups grape and cherry tomatoes, sliced
- 3 tbsp avocado oil (or olive oil)
- 1 tablespoon coconut vinegar balsamic style (or regular balsamic vinegar)
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 3 tbsp chopped basil
Whisk together the oil, vinegar, oregano, and salt.
Put tomatoes in a medium sized bowl and pour dressing over top. Add basil and toss gently. Put the lid on or plastic wrap and refrigerate for at least two hours or overnight.
Toss gently. Add more salt if necessary and serve.
Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 243mg | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 25.8mg | Calcium: 16mg | Iron: 0.8mg