A light, flavorful and easy recipe for a low-FODMAP Tomato Dill Salad, with a citrusy low-FODMAP Lemon Vinaigrette. Sometimes the simple things are exactly what you want.
This low-FODMAP Tomato Dill Salad is a perfect side dish or small plate anytime of the year. This recipe is vegan and gluten-free.
Check out over 300 more low-FODMAP recipes on my blog, including my other great salads like low-FODMAP Kale, low-FODMAP Caesar, low-FODMAP Southwest and low-FODMAP Berry Poppyseed.
Be healthy and happy,
Rachel Pauls, MD
Light and Flavorful Low-FODMAP Tomato Dill Salad with Low-FODMAP Lemon Vinaigrette; Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.
Serves: 8 as a side salad
Prep time: 20 minutes plus 1 hour or overnight for marinating
Ingredients
- 2 pints cherry tomatoes, halved (this is about 4 servings per pint)
- 70 g is a low-FODMAP serving
- 3 scallions, green tips only, sliced
- 1 medium cucumber, peeled and thinly sliced
- ¼ cup chopped fresh dill
- ¼ cup toasted pine nuts (toast these at 250 F for about 10 minutes if not toasted already)
- Optional: 1/2 cup cubed or grated mozzarella (non-vegan version)
For low-FODMAP Lemon Vinaigrette Salad Dressing
- 1/3 cup olive oil
- 1 tsp lemon zest
- ¼ cup fresh squeezed lemon juice (about 1 medium lemon)
- 2 tsp Dijon mustard (check to ensure no onion or garlic, and gluten-free if necessary)
- ½ tsp kosher salt
- 1 tsp sugar (optional)
- Pinch fresh ground black pepper
Directions
- Combine dressing ingredients in jar, leave for 1 hour or overnight to marinate (will have about 4 ounces or 8 tablespoons)
- Place halved tomatoes and dill in bowl with sliced cucumber and toss with dressing (you may have extra low-FODMAP Lemon Vinaigrette- can keep in fridge for 2 weeks)
- Garnish with scallions and pine nuts before serving, or optional mozzarella if desired
- Light and refreshing!
