It seems hard to believe that tomatoes weren't the American staple they are today until around World War I, when the government encouraged farmers to grow more of them because they were so nutritious. Uncooked tomatoes are rich in vitamin C, potassium, fiber and some B vitamins. They're also bursting with good-for-you phytonutrients such as beta-carotene, lutein, zeaxanthin and lycopene that may protect against some cancers, clogged arteries and skin ailments.

This recipe is so simple it just requires slicing fresh tomatoes and cucumbers, then marinating them in extra-virgin olive oil and fresh basil and parsley. Tarragon, chives and thyme also rev up the flavor of fresh tomatoes.

If you feel like improvising, add fresh mozzarella or crumbles of feta. Or a smattering of black olives. Remember to go easy: cheese adds calcium but also fat; olives add sodium. If you want to add fiber, sprinkle on a can of well-rinsed garbanzo beans. Or chop up the remainder of the Marinated Tomato Salad and stir in day-old cubes of a baguette to create a bread salad the Italians call panzanella.

MARINATED TOMATO SALAD

3 large ripe tomatoes, sliced about 1/4 to 1/2 inch thick

1 large cucumber, thinly sliced

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

Alternately arrange sliced tomatoes and cucumbers in an 8- by 12-inch dish. Combine remaining ingredients and whisk to combine. Season with salt and pepper. Drizzle over vegetables. Cover and marinate, at room temperature, 1 to 2 hours. (Or marinate overnight in refrigerator, then allow to stand at room temperature 1 hour before serving.) Makes 8 servings.