Recipe 16: Deluxe Tomato Salad

Salad…boring, I know, I know. This salad however, is not your average garden variety rabbit lunch. I am not one for a bowl filled with romaine lettuce and some store bought dressing. Good enough in a pinch I suppose but, this salad is actually a very tasty and quick way to get your veggies without all that green filler.

Food historians say the Romans ate mixed greens with dressing, and the Babylonians were known to have dressed greens with oil and vinegar two thousand years ago. Even royalty dabbled in salads with Mary, Queen of Scots, enjoying boiled celery root over salad greens covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes


1 Roma tomato
Heirloom tomato
1 Jubilee tomato
1 English cucumber
Black pepper to taste
Sea salt to taste
3 large fresh oregano leaves chiffonade
1/4 cup romano cheese grated
1/4 cup olive oil
1 tbsp Dijon mustard
3 tbsp White vinegar


In a small bowl add vinegar, Dijon mustard and olive oil. Whisk and set aside.
Wash and dry tomatoes and cucumber. Slice and arrange in a spiral from the outside of a large plate toward the centre alternating the tomatoes and cucumber slices. Sprinkle oregano chiffonade over top and drizzle with dressing. Top with grated cheese, salt and pepper to taste before serving.

Yield 2 to 3 servings

FOOTNOTE: You may use a Balsamic vinaigrette also if you prefer. Substitute Dijon and vinegar for Balsamic vinegar and whisk and serve as above.

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