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."
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Units: US | Metric
- 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
- 1Slice the olives into quarters.
- 2Core the tomatoes and slice them into large bite-sized wedges or cubes.
- 3Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste.
- 4Add the sherry vinegar and parsley.
- 5Season again with salt and pepper to taste; then add the olive oil and toss.
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Nutritional Facts for Sun-Ripened Tomato & Olive Salad
Serving Size: 1 (161 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 88.9
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 8.3 mg
- Total Carbohydrate 6.3 g
- Dietary Fiber 1.8 g
- Sugars 3.9 g
- Protein 1.4 g
The following items or measurements are not included:
sherry wine vinegar