Lemon-Pepper Salad

Serve with Pasta e Fagioli al Forno.


  • 2 lemons
  • 1 teaspoon coarse black pepper
  • 1/3 cup extra virgin olive oil (EVOO)
  • Salt
  • 1/2 pint yellow tomatoes, halved or 2 vine ripe yellow tomatoes, seeded and chopped
  • 2 hearts romaine lettuce, shredded or chopped


Zest the lemons into a bowl. Add the juice of the lemons with the pepper, whisk in EVOO, then season the dressing with salt, to taste. Toss the tomatoes and greens with dressing and adjust seasoning.

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