Cherry Tomato Salad With Kalamata Olives

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 pint cherry tomatoes (try an heirloom mix)
• 1/2 cup pitted kalamata olive
• herb-flavored vinegar
• extra virgin olive oil
• basil

Recipe

• 1 rinse the tomatoes well with cold water. i normally cut them in half, and also cut off any stems or blemishes, then add them to a bowl. roughly chop the olives and add to the tomatoes.
• 2 squish the mixture with your fingers so the tomatoes give off some juice and everything is nicely mixed.
• 3 drizzle in a very little bit of the vinegar and olive oil.
• 4 stash this in the fridge for a while if you have time, then top with some shredded basil just before eating.
• 5 another great way to serve this is to toast some slices of cheese bread (try my cheese bread (a b m)), rub both sides with a cut garlic clove, then mound the tomato mixture on top. lay very thin slices of the fresh mozarella on top, and broil for a minute or two. garnish with shredded basil and freshly ground black pepper.