Tomato & Olive Salad

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6
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #24714

August 16, 2016

Categories: Fresh Tomatoes, Salads, Vegetable Salad, more

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

Original recipe yields 6 servings
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Ingredients

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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