Recipe Description:
Capture the flavor of ripe, just-picked tomatoes at their peak with this salad. If your tomatoes are very sweet and need more acid, adjust the flavor by adding another tablespoon of sherry vinegar.

Ingredients:
1 cup pitted Nicoise or Kalamata olives
2 pounds heirloom tomatoes (about 6), assorted colors and sizes
1 medium shallot, minced
Sea salt and freshly ground black pepper
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped fresh flat-leaf parsley
3 tablespoons extra-virgin olive oil

Instructions:
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 and toss. (The salad may be prepared up to 2 hours ahead, covered and left at room temperature. Toss again before serving.)

Tip: For variation, try substituting 2 tablespoons of torn basil or a mix of chopped fresh herbs for the parsley.

No of Servings:
six