Sun-ripened Tomato & Olive Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 slice the olives into quarters.
• 2 core the tomatoes and slice them into large bite-sized wedges or cubes.
• 3 put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste.
• 4 add the sherry vinegar and parsley.
• 5 season again with salt and pepper to taste; then add the olive oil and toss.