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Under 30 Minutes

Tomatoes with Oregano and Lime

This recipe calls for lime juice -- rather than lemon juice or vinegar -- to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size -- from the farmers' market or your own backyard -- as long as they are ripe.

  • Prep:
  • Total Time:
  • Servings: 4
Tomatoes with Oregano and Lime

Source: Martha Stewart Living, August 2004


  • 1 1/4 pounds assorted ripe tomatoes in all sizes, cut into wedges if large or halved if small
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons coarsely chopped fresh oregano


  1. Arrange tomatoes on a serving platter; season with salt and pepper. Drizzle with oil and lime juice; sprinkle with oregano.


Reviews (1)

  • miery 10 May, 2009

    I like this one -- it's fresh and light and flavorful. Perfect summer afternoon dish!

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