This salad is simple — because it truly comes together in minutes — and special, thanks to two key elements that define its flavor: the tomatoes must be chilled, and the olives should be sun-dried. With those in place, the result is quick, vibrant, and deeply satisfying. (And yes, while I ran to grab my camera, the pretty "Spoon" label had already melted…)
- 1 large chilled tomato
- A few small tomatoes (like cherry or other tiny varieties
- I used one pink and two or three tiny black ones)
- 150 g sun-dried olives
- A handful of fresh basil leaves
- 1 garlic clove
- Olive oil
- Salt
Cut the tomatoes into small pieces. Remove the pits from the olives and add the flesh to the salad. Tear or chop the basil and sprinkle it on top. In a separate small bowl, crush the garlic, add a bit of olive oil and salt, and mix well. Drizzle this dressing over the salad just before serving.
Cut the tomatoes into small pieces. Remove the pits from the olives and add the flesh to the salad. Tear or chop the basil and sprinkle it on top. In a separate small bowl, crush the garlic, add a bit of olive oil and salt, and mix well. Drizzle this dressing over the salad just before serving.
