August 16, 2016
Fresh Tomatoes, Salads, Vegetable Salad,
Fruit, Tomato, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Entertaining, July 4th, Labor Day, Summer, Hand Mix/Whisk, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Olives more
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"Recipe Source: Fine Cooking Summer Eats (Summer 2015)"
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.
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