Skip to main content
Epicurious
Cookbooks

Mixed Tomato Salad with Olives and Lemon Zest

Recipe information

  • Yield

    serves 6

Ingredients

2 pounds mixed tomatoes, such as red or yellow beefsteak, plum, and heirloom varieties, sliced
1/4 cup mixed olives
1 lemon
2 tablespoons olive oil
Coarse salt and ground pepper

Preparation

  1. Step 1

    Arrange tomatoes and olives on a serving plate. Grate lemon zest over salad. Drizzle with oil, season with salt and pepper, and serve.

  2. Nutrition Information

    Step 2

    (Per Serving)

    Step 3

    Calories: 101

    Step 4

    Fat: 7.7g (1g Saturated Fat)

    Step 5

    Protein: 1.4g

    Step 6

    Carbohydrates: 8g

    Step 7

    Fiber: 1.8g

Everyday Food: Light
TagsSaladPlum TomatoTomatoVegetableHeirloom TomatoOliveSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerNo-CookSummerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.