Recipe: Fresh Tomato Salad with Marjoram (make ahead, 1970's)

FRESH TOMATO SALAD WITH MARJORAM

2 or 3 ripe firm tomatoes, unpeeled
Salt and pepper
Sugar
1 green onion, minced, or 1 tablespoon minced chives
1 tablespoon minced fresh or dried marjoram
2 or 3 tablespoons olive oil
FOR SERVING:
Lettuce, shredded
1 small cucumber, peeled, grated

Wash unpeeled tomatoes and cut into 1/2-inch-thick slices. Place these in a shallow dish and sprinkle with salt and freshly ground pepper to taste, along with a few pinches of sugar. Do not mix; set aside.

In a bowl, mash together the onion or chives and the marjoram. Stir in the olive oil. When well mixed, pour a spoonful at a time over tomatoes. Again, do not mix. Cover and refrigerate 2 to 3 hours.

TO SERVE:
Shred some lettuce and grate the cucumber. Make a row of the lettuce all around the dish surrounding the tomatoes. Inside the lettuce row make a row of grated cucumber.

SERVING SUGGESTION:
Serve with toast spread with cream cheese. This makes a perfect summer luncheon.

Source: Recipe booklet: Cooking with Herbs, Reader's Digest, 1978