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Sonoma Family Life Magazine

A Summer Salad So Simple Even Kids Can Make It

By America’s Test Kitchen

Tomatoes are the star of this summery salad, so make sure to use the freshest, ripest ones you can find. The simple dressing—featuring olive oil, shallot, and just a teaspoon of lemon juice—balances the tomatoes’ tart taste, while savory Pecorino Romano and fresh oregano round out the flavors in every bite. 

Summer Tomato Salad with Pecorino

Serves 4/15 minutes

Before you begin: Use a vegetable peeler to gently shave thin strips from the flat side of the Pecorino Romano or Parmesan cheese—make sure to shave away from you. 

Prepare Ingredients

3 tablespoons extra-virgin olive oil

1 small shallot, peeled and minced

1/2 teaspoon grated lemon zest plus 1 teaspoon juice, zested and squeezed from 1/2 half lemon

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds ripe tomatoes, cored and sliced 1/4 inch thick

2 tablespoons shaved Pecorino Romano or Parmesan cheese (1/2 ounce)

2 teaspoons chopped fresh oregano

Start Cooking!

1. In small bowl, whisk oil, shallot, lemon zest and juice, salt, pepper, and pepper flakes until well combined.

2. Arrange tomato slices on large platter. Use spoon to drizzle dressing over tomato slices. Sprinkle with Pecorino and oregano. Season with salt and pepper to taste. 

How to Core Tomatoes

1. Place 1 tomato on its side on cutting board. While holding tomato steady, use paring knife to gently pierce top of tomato, near core, at 45-degree angle. Insert knife 1 inch deep into tomato and use gentle sawing motion to make circular cut around core.

2. Use your fingers or small spoon to remove core. Discard core and repeat with remaining tomatoes.

Reprinted, with permission, from The Complete Book for Teen Chefs (America’s Test Kitchen, 2022),