Sun-Ripened Tomato & Olive Salad

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READY IN: 10mins
Recipe by Shalabhanjika

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."

Ingredients Nutrition


  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.

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