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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


  1. Arrange tomatoes and mixed olives on a serving plate. Zest lemon over salad. Drizzle with olive oil and season with salt and pepper.

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