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Tomatoes in Olive Vinaigrette Recipe

Staff Writer
Apples & Onions


Serve this easy and delicious tomato salad by itself when tomatoes are at their peak. You could also serve it atop toasted or grilled slices of bread for a fresh and easy bruschetta. It’s an essential component of a Deconstructed Salmon Niçoise Salad. — Allison Beck

Deliver Ingredients


  • 4 pints cherry tomatoes, washed and cut in half
  • 1 cup pitted Kalamata olives, chopped
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste


Combine all the ingredients through olive oil in a mixing bowl about 20 minutes before service.  Season to taste with salt and pepper. Toss well and serve. 

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.