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A juicy, low-calorie tomato salad rich in vitamin C.
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Juicy Tomato Salad (180 g) has 32 calories. That works out to 18 calories per 100 g. It contains 7 g of carbs, 1.6 g of protein, 0.4 g of fat and 2.2 g of fiber. Its 24.7 mg of Vitamin C covers 27% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 180 g
32
KCAL / 180G
Carbs
7g
· 3% DV
Protein
1.6g
· 3% DV
Fat
0.4g
· 1% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 17% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 9 mg | 0% |
| Total carbohydrate | 7 g | 3% |
| Fiber | 2.2 g | 8% |
| Protein | 1.6 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 180 g | 32 kcal |
| ½ cup (chopped) | 90 g | 16 kcal |
| 100 g | 100 g | 18 kcal |
| 1 piece (small) | 100 g | 18 kcal |
| 1 serving (small) | 150 g | 27 kcal |
| 1 piece (medium) | 150 g | 27 kcal |
| 1 serving (medium) | 220 g | 40 kcal |
| 1.5 cup (chopped) | 270 g | 49 kcal |
| 2 piece (medium) | 300 g | 54 kcal |
| 1 serving (large) | 320 g | 58 kcal |
Calculated from 18 calories per 100 g.
To make Juicy Tomato Salad, cut ripe tomatoes into wedges or large chunks and toss them with olive oil, lemon juice or vinegar, and salt. Add chopped parsley if you like, and serve soon after dressing.
Ripe, fragrant tomatoes that still hold their shape work best in Juicy Tomato Salad. Choose tomatoes that feel firm but yield slightly when pressed; very soft ones can collapse when cut and turn the salad mushy.
Not always. Juicy Tomato Salad usually puts tomato and its dressing juices at the center, while çoban salatası commonly includes finely chopped cucumber, green pepper, and onion alongside tomato.
Juicy Tomato Salad releases liquid because salt draws moisture out of cut tomatoes, especially when the salad sits. Add salt and dressing just before serving, and cut the tomatoes into larger pieces to keep the texture.
You can cut the ingredients for Juicy Tomato Salad ahead, but keep them covered and chilled separately from the salt and dressing. Combine everything shortly before serving so the tomatoes stay firm rather than sitting in a pool of juice.
Juicy Tomato Salad is best eaten the day it is made. Refrigerate leftovers in a covered container and use them promptly; the tomatoes soften and release more juice as they sit.
Juicy Tomato Salad pairs well with grilled fish, meat, kebabs, or beans, and its bright tomato juices complement crusty bread. It also makes a fresh side for rice and other savory mains.
Yes, tomato skin is normally left on in Juicy Tomato Salad. It helps the pieces hold their shape, so wash the tomatoes under running water and dry them before cutting.
Use the juice from Juicy Tomato Salad to dip bread, or spoon it over the rest of the meal. It carries the tomato, oil, and seasoning flavors, so there is no need to pour it away.
No, peeling tomatoes is not necessary for Juicy Tomato Salad. Leaving the skin on makes preparation quicker and helps the pieces keep their shape; peel them only if you prefer a softer texture.
Vitamins
Vitamin C
24.66mg · 27% DV
Vitamin K
14.22µg · 12% DV
B6
0.14mg · 8% DV
Vitamin A
75.6µg · 8% DV
Minerals
Potassium ⭐
427mg · 13% DV
Copper
0.11mg · 12% DV
Manganese
0.21mg · 9% DV
Phosphorus
43mg · 6% DV
Sodium
9mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 1 cup (chopped) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Juicy Tomato Salad is a Turkish home-style salad of ripe, chopped tomatoes served with their own juices. Recipes may add onion, green pepper or parsley, with olive oil or lemon for seasoning; the exact mix varies from one household to another.
In Turkey it is especially welcome in summer, served alongside grilled foods, rice or bread, and sometimes as part of a breakfast spread. Its soft, juicy texture and bright, gently tangy flavour make it a refreshing accompaniment. It is a light, low-calorie choice that provides fibre and vitamin C. For a lighter dressing, use just a little olive oil, and add salt shortly before serving so the tomatoes stay fresh rather than overly softened.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.06g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.