Food & Cooking Recipes Salad Recipes Tomatoes with Oregano and Lime 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Servings: 4 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. Ingredients 1 ¼ 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 Directions Arrange tomatoes on a serving platter; season with salt and pepper. Drizzle with oil and lime juice; sprinkle with oregano. Print