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Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 12 ounces, weight Heirloom Tomatoes
- 1/4 cups Kalamata Olives, Halved And Pitted
- 1 Tablespoon Red Wine Vinegar
- 4 Tablespoons Olive Oil
- 1 pinch Black Pepper
- 4 sprigs Fresh Basil
Method
- Squash the tomatoes with your hands into a bowl. Or you can rip them apart with your fingers. Add the halved olives and let the mixture sit for 2-3 minutes.
- Add the vinegar and oil, mix until well combined. Add black pepper to taste.
- Lastly, tear some basil leaves and throw them in at the last minute. Serve alongside some crusty bread to mop up the juice.
- Recipe adapted from Jamie Oliver.
