Sun-Ripened Tomato & Olive Salad

Ingredients

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

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...

View full recipe at Fine Cooking