San Remo tomato herb salad
Instructions:
- 1½ pounds (680 g) ripe (not soft) tomatoes, chopped into ½-inch (1¼-cm) cubes
- 1½ pounds (680 g) unpeeled seeded cucumbers, chopped into ½-inch (1¼-cm) cubes
- 5 ounces (140 g) black ripe olives, rinsed and drained
- 4 teaspoons capers, rinsed and drained
- ½ cup fresh chopped basil
- ¼ cup fresh chopped tarragon
- 3 tablespoons fresh chopped oregano
- ¼ cup chopped Italian parsley
- 1¼ cups garlic croutons
- 1 head red or green-leaf lettuce
- Dressing
- 3 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup olive oil
- 5 tablespoons vegetable oil
- 1½ teaspoons salt
- 1½ teaspoons fresh-ground black pepper
- In a large bowl combine tomatoes, cucumber, black olives and capers and gently toss by hand.
- 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.
- 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