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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.


  • 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


  • 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.


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