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Heirloom Tomato and Olive Salad
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Description
A sweet and salty salad perfect for a summer day or a light lunch.
Ingredients
- 12 ounces, weight Heirloom Tomatoes
- ¼ cups Kalamata Olives, Halved And Pitted
- 1 Tablespoon Red Wine Vinegar
- 4 Tablespoons Olive Oil
- 1 pinch Black Pepper
- 4 sprigs Fresh Basil
Preparation
Squash the tomatoes with your hands into a bowl. Or you can rip them apart with your fingers. Add the halved olives and let the mixture sit for 2-3 minutes.
Add the vinegar and oil, mix until well combined. Add black pepper to taste.
Lastly, tear some basil leaves and throw them in at the last minute. Serve alongside some crusty bread to mop up the juice.
Recipe adapted from Jamie Oliver.
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