Tomato Salad with Olives and Lemon Zest
This colorful salad goes well with Soy-Marinated Flank Steak.
- Servings: 6
Source: Everyday Food, July/August 2009
- 2 pounds tomatoes (any variety)
- 1/4 cup mixed olives
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.