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    You are in: Home / Recipes / Cherry Tomato Salad With Kalamata Olives Recipe
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    Cherry Tomato Salad With Kalamata Olives

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    dividend's Note:

    This is so simple to make. It's worth it to allow some time for this to sit in the fridge - the olives will infuse the tomatoes with a wondeful salty tang.

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    Units: US | Metric


    1. 1
      Rinse the tomatoes well with cold water. I normally cut them in half, and also cut off any stems or blemishes, then add them to a bowl. Roughly chop the olives and add to the tomatoes.
    2. 2
      Squish the mixture with your fingers so the tomatoes give off some juice and everything is nicely mixed.
    3. 3
      Drizzle in a very little bit of the vinegar and olive oil.
    4. 4
      Stash this in the fridge for a while if you have time, then top with some shredded basil just before eating.
    5. 5
      Another great way to serve this is to toast some slices of cheese bread (try my Cheese Bread (A B M)), rub both sides with a cut garlic clove, then mound the tomato mixture on top. Lay very thin slices of the fresh mozarella on top, and broil for a minute or two. Garnish with shredded basil and freshly ground black pepper.

    Ratings & Reviews:


    Nutritional Facts for Cherry Tomato Salad With Kalamata Olives

    Serving Size: 1 (61 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 21.8
    Calories from Fat 11
    Total Fat 1.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 100.1 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 0.9 g
    Sugars 1.3 g
    Protein 0.5 g

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