Once upon a time, I really did not like olives, despite their nutritional value. In fact, I have many times said “olives will ruin a food faster than anything else.” Just as all things change, so has my attitude toward olives. I was recently at a dinner where olives were in part of the dish, so to not be rude and turn my nose up, I ate them. To my delight they were not as repulsive as I’d remembered. So I have started working with them, specifically with tomatoes. Olives and tomatoes have a harmonious relationship and while I can’t say I love olives, I can say I love this Tomato Olive Salad.
Tomato Olive Salad
- 1 pint grape tomatoes
- 1/2 cup black, kalamata olives
- 1/2 cup purple onion, sliced very thin
- 2 Tbsp olive oil
- 1 pinch sea salt or Himilayan salt
- freshly ground black pepper
- pinch of fresh, sliced cilantro, oregano, or basil (optional)
- Other optional add-ins are diced cucumbers or feta cheese
- Once the tomatoes are rinsed clean, slice them in half and add them to a bowl.
- Add other ingredients – olives, onion, olive oil, salt, pepper – and mix well.
- Allow to rest at room temperature for a few of hours before serving to allow the flavors to meld together. Do not put it in the refrigerator, as it will change the taste of the tomato and congeal a good olive oil.
This salad is great to be eaten alone, added to a green leaf salad, or added to hummus for a little different variety.
