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
- 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.