INGREDIENTS

INSTRUCTIONS

Lemons, Chilies, and Cilantro: Cut 1 lemon into very thin slices and tuck
them here and there between the slices of tomato. Remove the stems and
seeds and cut 1 jalapeno pepper or 2 serrano peppers into thin julienne and
scatter the peppers over the surface of the salad before adding the olive
oil. Add the olive oil, salt, and pepper, and then sprinkle 1/2 cup fresh
cilantro leaves over the salad.
Tuna & Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter the tuna
over the tomatoes before adding the olive oil. Add 2 or 3 cloves of crushed
and minced garlic. Drizzle with the olive oil and squeeze the juice of 1/2
lemon over the salad before adding salt and pepper.
Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and
slice it into 1/8-inch rounds. Add the onion slices randomly on top of the
tomatoes and then drape 6 to 8 canned anchovy fillets, cut in half, over
the onions and tomatoes. Cut the anchovy fillets in half and drape them
over the vegetables. Scatter 3/4 cup pitted Kalamata, Nicoise, or
salt-cured olives over the salad, and then add the olive oil, salt, and
pepper.
Feta Cheese, Oregano, Olives, & Anchovies: Soak 8 anchovy fillets in 2
tablespoons of red wine vinegar for 30 minutes. Cut 2 ounces of feta cheese
into small cubes and scatter it over the tomatoes before adding the olive
oil. Add 1/4 cup pitted and coarsely chopped Kalamata olives to the salad.
Drain the anchovies, cut them in half, and arrange them over the tomatoes,
cheese, and olives. Scatter the feta cheese and the olives over the
tomatoes. Add the olive oil, salt, and pepper, and then sprinkle 1
tablespoon of minced fresh oregano leaves over the salad. Copyright 1996 by
Michele Anna Jordan, author of the Good Cook's Book of Tomatoes. All Rights
Reserved. Reprinted with permission.
Recipe by: Good Cook's Book of Tomatoes
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May
13, 1998

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