Cherry Tomato Salad With Kalamata Olives

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
  • Squish the mixture with your fingers so the tomatoes give off some juice and everything is nicely mixed.
  • Drizzle in a very little bit of the vinegar and olive oil.
  • Stash this in the fridge for a while if you have time, then top with some shredded basil just before eating.
  • Another great way to serve this is to toast some slices of cheese bread (try my recipe #138924), 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.
Advertisement