Sun-Ripened Tomato & Ramp; Olive Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) basil |
3 tablespoon(s) extra-virgin olive oil |
ground black pepper |
2 pound(s) heirloom tomatoes |
1 medium shallots, minced |
1 cup(s) pitted nicoise or kalamata olives |
sea salt |
1 tablespoon(s) sherry vinegar |
Directions:
1. 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, basil and toss.
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