A light vinaigrette, a few slivers of cheese and some baby greens make this tomato salad head-over-heels pleasurable.
Servings: Serves 4
Ingredients 1 tablespoon fresh thyme1 tablespoon fresh lemon juice3 tablespoons extra-virgin olive oil1/2 teaspoon cracked black pepperSalt3 ounces baby arugula and red leaf lettuce , washed4 heirloom tomatoes (various colors, if available), cut horizontally into 4 slices1 cucumber , cut into 12 slices1/2 cup freshly shaved or grated manchego cheese (or substitute 1/2 cup Parmesan)
Chill 4 salad plates in refrigerator.
In a small container with a tight-fitting lid, combine thyme, lemon juice, olive oil and pepper, and shake until blended. Add a pinch of salt; set aside.
In a large bowl, toss both types of greens with half the dressing. Divide them among chilled plates. Stack four tomato and three cucumber slices on top of greens. Drizzle with remaining half of dressing and scatter cheese.