Italian Salad alla Pomodoro


  • 1/3 c. diced celery
  • 8 Roma tomatoes, cut into quarters
  • 1 c. black olives
  • 1 bunch fresh basil leaves
  • 1 Tbsp. fresh oregano
  • 2 tsp. lemon juice
  • 1/3 c. olive oil
  • salt to taste


Combine and toss all ingredients, adding olive oil just before serving. Serve with garlic bread.

Browse Cook(s): Chef Javier Renteria
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.