Anti Inflammatory Smoky Paprika Tomato Salad

Total time25 min

Prep time15 min

Cook time0 min

Anti Inflammatory Smoky Paprika Tomato Salad

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Ingredients

4 servings

For the salad

1 ½ lb ripe tomatoes (about 4 medium), cored and cut into 1-inch wedges or thick slices
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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3 scallions, green tops only, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp garlic-infused olive oil
1 tbsp red wine vinegar
1 tsp smoked paprika
½ tsp sweet paprika
½ tsp fine salt, plus more to taste
¼ tsp black pepper, freshly ground
½ tsp maple syrup
Ingredient note
Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.

For serving

flaky sea salt, for finishing (optional)

Instructions

1
In a small bowl, whisk together the garlic-infused olive oil, red wine vinegar, smoked paprika, sweet paprika, salt, pepper, and maple syrup until the dressing is uniform and the paprika is fully incorporated.
2
Place the tomato wedges in a large mixing bowl. Pour the dressing over the tomatoes and toss gently to coat every piece.

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