San Remo tomato-herb salad

Tomato is the star of this summer salad but it is the flavor of the combination of herbs and

the dressing that complements and accents it into a pleasing complexity. The cucumber adds little

flavor but color and texture as do the black olives. The croutons add both flavor and crunch.

You can prepare this salad in advance, in fact, it benefits if the flavors have a chance to

blend well-covered at room temperature for an hour or two. It looks best if you individually pre-

plate it shortly before serving so the dressing doesn't wilt the bed of greens.

Ingredients

½ pounds (680 g) ripe (not soft) tomatoes, chopped into ½-inch (1¼-cm) cubes

½ pounds (680 g) unpeeled seeded cucumbers, chopped into ½-inch (1¼-cm) cubes

ounces (140 g) black ripe olives, rinsed and drained

teaspoons capers, rinsed and drained

cup fresh chopped basil

cup fresh chopped tarragon

tablespoons fresh chopped oregano

cup chopped Italian parsley

1¼ cups garlic croutons

head red or green-leaf lettuce

Dressing

tablespoons white wine vinegar

tablespoon fresh lemon juice

cup olive oil

tablespoons vegetable oil

1½ teaspoons salt

1½ teaspoons fresh-ground black pepper

Procedure

1. In a large bowl combine tomatoes, cucumber, black olives and capers and gently toss by

hand.

2. Combine basil, tarragon, oregano and parsley in a small bowl and sprinkle them over the

tomato-cucumber mixture. Toss again to distribute the herbs.

. Add the vinegar, lemon juice, oils, salt and pepper in a medium bowl and beat for half a

minute with a wire whip or fork until beginning to form an emulsion. Pour over the salad and

combine. Do not refrigerate if serving within a couple of hours.

4. Prepare a bed of large lettuce leaf pieces on 8 or 10 plates shortly before serving. Stir the

salad gently one more time and divide it evenly over the lettuce beds. Sprinkle with the croutons

and serve at room temperature for the fullest flavor.

Serves 8 to 10 people.

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