Sliced Tomatoes with Lemon Thyme
Placing this salad in the sun for 20 minutes before serving will help the individual flavors meld. If you can't find lemon thyme, use regular thyme.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, August 2007
- 1 3/4 pounds tomatoes, assorted sizes and colors
- Coarse salt and freshly ground pepper, to taste
- Extra-virgin olive oil, for drizzling
- 2 teaspoons fresh lemon-thyme leaves, plus sprigs for garnish
Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper, drizzle with oil, and sprinkle with lemon-thyme leaves. Lay lemon-thyme sprigs over top, and let stand for at least 20 minutes before serving.