Eosinophilic Esophagitis Friendly Smoky Paprika Tomato Salad
Total time25 min
Prep time15 min
Cook time0 min
4.9(4)
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb ripe tomatoes (about 4 medium), cored and cut into 1-inch wedges or thick slices
- 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
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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