Sun-Ripened Tomato & Olive Salad

1. 1

   Slice the olives into quarters.

2. 2

   Core the tomatoes and slice them into large bite-sized wedges or cubes.

3. 3

   Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste.

4. 4

   Add the sherry vinegar and parsley.

5. 5

   Season again with salt and pepper to taste; then add the olive oil and toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.