Tomato Olive Salad

A simple tomato olive salad made with a medley of fresh heirloom tomatoes, capers, black olives, garlic and fresh onion chives. All that classic Italian flavors of a long simmered puttanesca sauce but in a fresh, quick and easy summer salad.

Course Salads

Cuisine Italian

Keyword olive salad, tomato salad

Prep Time 10

Maceration period 10

Total Time 20

Servings people

Calories 78kcal

Author Florentina

Ingredients

3-4 heirloom tomatoes mixed colors
3 tbsp capers roughly chopped
1/2 cup black olives pitted & halved
1 tbsp extra virgin olive oil
2 tsp red wine vinegar + more to taste
2 cloves garlic -grated
1/4 cup Italian flat leaf parsley -roughly chopped
1 tbsp fresh onion chives + blossoms -snipped

Instructions

Add the roughly chopped capers to a salad bowl together with the grated garlic. Whisk in the olive oil and red wine vinegar.
Slice the tomatoes into wedges and add them to the bowl with the vinaigrette. Mix in the black olives and chopped parsley. Gently toss to coat all over and adjust seasonings to your taste with more vinegar or sea salt.
Allow the salad to macerate for about 10 minutes for the flavors to marry. Serve garnished with fresh chives and chive blossoms.

Notes

chop everything up into smaller pieces and serve as a bruschetta topping.
maceration period - allow the salad to sit and macerate for a good 10 minutes before serving for all the flavors to marry.
refrigeration is not recommended as tomatoes get mealy when cold, so this salad is best made fresh and enjoyed all at once.

Nutrition