Tomato Salad with Olives and Lemon Zest
This salad goes well with Soy-Marinated Flank Steak.
Everyday Food, July/August 2009
- Yield Makes 6 servings
- 2 pounds tomatoes
- 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 1 lemon over salad. Drizzle with olive oil and season with coarse salt and ground pepper.
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