Thursday, September 8, 2016


Here is another way to serve all of those end of summer tomatoes from your garden or local farm stand. Try this End of Summer Tomato Salad with Olives. Use any color of tomato and any olives you like. . .as long as they are Italian. Buon appetito!

6 ripe multi-colored tomatoes, sliced
10 various colors of cherry tomatoes, cut in half
A few slices of red onion
2 T (30 ml) green Sicilian Castelvetrano olives, sliced off of the pit
2 T (30 ml) black Italian Gaeta olives, pitted and chopped
2 T (30 ml) white or red balsamic vinegar
2 T (30 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper
1 T (15 ml) chopped Italian parsley
1 T (15 ml) chopped basil

Arrange sliced tomatoes on a platter and add the cherry tomatoes in the center.
Scatter on the sliced red onion and olives.
Drizzle on the vinegar and olive oil.
Season to taste with salt and pepper.
Sprinkle with parsley and basil.

Serves 4 to 6

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