Thrifty woman that I am, I take lunch to work pretty much every day. I confess to occasionally eating a frozen boxed low-fat entrée, but most of the time I like to have something a bit more interesting to eat. Whenever I bring this fresh tomato salad, people comment on how good it smells – and it tastes good too as a side dish with a sandwich or a container of reheated gourmet leftovers, It’s fast and easy to make, too.
Cherry Tomato Salad (one serving)
1 cup of cherry or grape tomatoes, halved
1/4 green pepper, finely diced (other colored peppers would also work – I just like the contrast)
2 Tablespoons onion, finely diced
1 teaspoon sugar
1/4 teaspoon onion powder
2 Tablespoons white balsamic vinegar (other light vinegar, like rice vinegar, would also work. I am currently somewhat obsessed with white balsamic vinegar, which I only recently discovered)
Mix everything together. By the time you open the container for lunch, the flavors will have blended nicely. If you multiply the recipe to serve at a meal, make it a couple of hours in advance so the flavors blend. This essentially has no fat grams/serving.
Variation: You could make this with regular tomatoes, cut into 10-12 pieces. It will be a little more watery, but still good.
Hint: It’s a nuisance to have to chop small amounts of onion, especially when you’re trying to get lunch ready (I’m not terribly efficient in the morning). Chop half an onion and keep it in a tightly sealed container in the refrigerator so you can scoop out what you need. It will keep for several days.
The Perpetual Feast 
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