Tomato & Olive Salad

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6
Servings

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #24714

August 16, 2016

recipe by:
ellie

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recipe by:
ellie

"Recipe Source: Fine Cooking Summer Eats (Summer 2015)"

Original recipe yields 6 servings

Metric US

Ingredients

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5 ounces kalamata olives (pitted, 1 cup)
2 pounds tomatoes (heirloom, 6 tomatoes)
1 shallot, minced
Sea salt

Pepper
1 tablespoon sherry vinegar
1 tablespoon parsley, chopped
3 tablespoons olive oil

Nutritional

Serving Size: 1 (186 g)
Calories 121.9
Total Fat - 10.7 g
Saturated Fat - 1.5 g
Cholesterol - 0 mg
Sodium - 375.4 mg
Total Carbohydrate - 6.9 g
Dietary Fiber - 2.6 g
Sugars - 4.2 g
Protein - 1.6 g
Calcium - 27.8 mg
Iron - 0.6 mg
Vitamin C - 21.5 mg
Thiamin - 0.1 mg

Step 1

Slice olives into quarters. Core the tomatoes and slice them into bite-size wedges. Put the olives, tomatoes and shallot in a large bowl and season with salt and pepper. Add vinegar and parsley; season again with salt and pepper and then add the olive oil and toss.

Tips & Variations

No special items needed.

Tags : Salads Vegetable Salad

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