Sweet summer tomatoes pair perfectly with fresh basil, garlic infused olive oil, and balsamic vinegar for a simple side dish. Gluten free, dairy free, low FODMAP, vegan.
3 cups cherry or grape tomatoes, quartered (can sub about 2–3 larger tomatoes if that’s what you have on hand)
10 basil leaves
3 tablespoons garlic infused olive oil, I use FODY Foods
3 tablespoons balsamic vinegar
Salt and pepper to taste
In a medium bowl, mix the tomatoes and basil leaves.
In a separate smaller bowl, whisk the olive oil and balsamic vinegar with a fork.
Drizzle the dressing over the tomatoes and basil and season with salt and pepper to taste. Gently toss.
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Prep Time: 15 minutes
- Category: low fodmap
- Method: no bake
- Cuisine: italiian
- Serving Size: 1/2 cup
- Calories: 83.1
- Sugar: 3.6 g
- Sodium: 104.8 mg
- Fat: 6.9 g
- Saturated Fat: 1 g
- Carbohydrates: 4.9 g
- Fiber: 1.1 g
- Protein: .9 g
Keywords: low fodmap, tomato basil, side dish, summer, easy side dish