Fresh Tomato Salad

Cuisine, July 1982

20 minutes — 4 Servings

Ingredients

1	pound	fresh italian plum tomatoes (rinsed)
1	small	cucumber (pared)
1⁄4	cup	arugula leaves (coarsely chopped)
4		oil-cured olives (pitted and coarsely chopped – about 1 tablespoon)
1	sprig	fresh thyme (about 2 inches)
1	sprig	fresh oregano (about 2 inches)
2	tablespoon	fruity olive oil
1⁄2	teaspoon	salt
		ground black pepper
		remain lettuce leaves (rinsed and dried)

Instructions

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.

Notes

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