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Sunday, January 16, 2011

Sun Ripened Tomato & Olive Salad

Sun Ripened Tomato & Olive Salad
Capture the flavor of ripe, just-picked tomatoes at their peak with this salad. If your tomatoes are very sweet and need more acid, adjust the flavor by adding another tablespoon of sherry vinegar.
Serves six.
1 cup pitted Niçoise or Kalamata olives
2 lb. heirloom tomatoes (about 6), assorted colors and sizes
1 medium shallot, minced
Sea salt and freshly ground black pepper
1 Tbs. sherry vinegar
1 Tbs. coarsely chopped fresh flat-leaf parsley
3 Tbs. extra-virgin olive oil

Slice the olives into quarters. Core the tomatoes and slice them into large bite-size wedges or large cubes. Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste. Add the sherry vinegar and parsley. Season again with salt and pepper to taste; then add the olive oil and toss. (The salad may be prepared up to 2 hours ahead, covered and left at room temperature. Toss again before  serving.)


For variation, try substituting 2 Tbs. of torn basil or a mix of chopped fresh herbs for the parsley.

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