Sun-Ripened Tomato & Olive Salad
"Saved from a magazine for later. It says, "if your tomatoes are very sweet and need more acid, adjust the flavor by adding another 1 Tbs. sherry vinegar. For a variation, try substituting 2 Tbs. torn basil or a mix or chopped fresh herbs for parsley. The salad may be prepared up to 2 hours ahead, covered, and left at room temperature. Toss again before serving.""
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 cup pitted nicoise olives or 1 cup kalamata olive
- 2 lbs heirloom tomatoes or 6 heirloom tomatoes, assorted colors and sizes
- 1 medium shallot, minced
- sea salt
- fresh ground black pepper
- 1 tablespoon sherry wine vinegar
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 3 tablespoons extra virgin olive oil
directions
- Slice the olives into quarters.
- Core the tomatoes and slice them into large bite-sized wedges or cubes.
- Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste.
- Add the sherry vinegar and parsley.
- Season again with salt and pepper to taste; then add the olive oil and toss.
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RECIPE SUBMITTED BY
I am an American married to a Turkish chef who works in an Italian restaurant here in Chapel Hill...we both love Asian food of all kinds; currently I am teaching myself how to cook. So far so good!!!
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