Fall

Lettuce and Tomato Salad

by:
July 15, 2012
Author Notes

I remember my grandmother making the simplest of salads with tomatoes and lettuces. She would quickly tear the lettuce and then chop the tomatoes into large diamond-like chunks, and just as quickly added a mayonnaise dressing that almost immediately turned milky and thin. The dressing served to bind the ripest and freshest ingredients. In my version, I have used butter lettuce, which is soft yet crunchy, and the ripest and most succulent tomato I could find. Making and eating this salad brought back the happiest of memories of a eating a basic salad that cooled the mind on a hot summer's night. —Bevi

  • Prep time 15 minutes
  • Serves 2
Ingredients
  • 1 large tomato
  • 2 handfuls butter lettuce
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 4 grindings of sea salt
  • 3 grindings of pepper
  • 1/2 teaspoon sugar
In This Recipe
Directions
  1. Tear up the lettuce and place in a serving bowl. Cut the tomato in half lengthwise, and then cut the halves using a "W" cut to create about 1-inch wedges. Add to the bowl.
  2. Mix together the mayo, lemon juice, salt and pepper and sugar. Add to the lettuce and tomato, and blend softly but thoroughly. Serve with corn on the cob, simple shellfish dishes, and other summery food.

See Reviews

See what other Food52ers are saying.

  • marie.killian.5
    marie.killian.5
  • inpatskitchen
    inpatskitchen
  • boulangere
    boulangere
  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Bevi
    Bevi
Review
Bevi

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.