Cherry Tomato Salad With Kalamata Olives

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 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.