TOMATOES WITH LEMON THYME
This is so simple that it is almost an embarrassment to post as a recipe. I snagged the idea from the August 2007 Martha Stewart Living, and loved the combination of the herb and the fresh tomatoes. She suggests that placing this salad in the sun for 20 minutes before serving will help the individual flavors meld. That is one thing that you wouldn't want to do with potato salad. LOL (Cook time is the time for flavors to meld.)
Provided by Ms B.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter.
- Season with salt and pepper.
- Drizzle with olive oil.
- Sprinkle with lemon thyme leaves.
- Lay lemon thyme sprigs over the top for garnish.
- Let stand for at least 20 minutes prior to serving.
Nutrition Facts : Calories 36.2, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.9, Fiber 2.4, Sugar 5.2, Protein 1.8
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