Terrific tomato salad
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romaine or leaf
, or 8 cups mixed greens
Wash lettuce and tear or cut into bite-size pieces. Divide between 4 large plates. Core and thickly slice tomatoes, about 1/2 inch (1 cm) thick. Arrange tomatoes, fan-style, over greens.
Peel, then slice hard-boiled eggs into quarters. Place decoratively on top of tomatoes. Drizzle with 2 to 3 tablespoons Italian vinaigrette. Serve with focaccia or corn bread.