Herbed Tomato Salad

Rate this recipe

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Not only is the tomato the most versatile of vegetables; there is none other with more perceptible differences in flavor and texture. Off season they are tasteless, but when summer comes they are something to feast upon. The small cherry tomatoes which are available even during the winter months have a surprising depth of flavor and make a colorful garnish for almost any green salad.

The most elegant way of serving any tomato, large or small, is to peel it in advance. This is easily done if the tomatoes are dipped quickly into boiling water and allowed to stand for precisely ten seconds. If they stand longer than that, they start to cook and their texture is spoiled. Remove them from the water and skin them with a paring knife. The operation is not as tedious as it may sound.


  • ΒΌ cup olive oil
  • 3 tablespoons fresh lemon juice
  • ΒΎ teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon chopped onion
  • Β½ garlic clove, finely minced
  • 1 teaspoon paprika
  • 1 teaspoon fresh or dried mint
  • 3 large ripe tomatoes, sliced


Combine oil, lemon juice, salt, pepper to taste, onion, garlic, paprika and mint. Beat with a fork and refrigerate for thirty minutes. Chill the tomatoes. Pour the dressing over the tomatoes and serve.

Part of