Fresh Tomato Salad

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20 minutes 4 Servings Print RecipeEmail Recipe


1poundfresh italian plum tomatoes (rinsed)
1smallcucumber (pared)
1⁄4cuparugula leaves (coarsely chopped)
4 oil-cured olives (pitted and coarsely chopped – about 1 tablespoon)
1sprigfresh thyme (about 2 inches)
1sprigfresh oregano (about 2 inches)
2tablespoonfruity olive oil
  ground black pepper
  remain lettuce leaves (rinsed and dried)


Cut tomatoes into quarters; cut each quarter crosswise into halves. Cut cucumber into quarters lengthwise; scoop out seeds; cut cucumber into 1/2-inch slices.

Place tomatoes, cucumbers, arugula, and olives and bowl. Snip thyme and oregano over contents of bowl with kitchen shears. Drizzle with oil; sprinkle with salt and pepper to taste. Toss gently; cover and reserve at room temperature until serving time.

To serve, arrange lettuce leaves on each serving plate; spoon salad over lettuce, dividing evenly.


A pinch each dried thyme and oregano can be substituted for the fresh herbs.

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