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Tomatoes in Olive Vinaigrette Recipe

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


  • 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.