Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Sun-Ripened Tomato & Olive Salad

Ben Fink

Servings: six.

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 Niçoise or Kalamata olives
  • 2 lb. heirloom tomatoes (about 6), assorted colors and sizes
  • 1 medium shallot, minced
  • Sea salt and freshly ground black pepper
  • 1 Tbs. sherry vinegar
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley
  • 3 Tbs. extra-virgin olive oil

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 166
      Fat Calories (kcal): 128
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 0
      Sodium (mg): 720
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 2

Preparation

  • 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.)

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

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks