Tomato and olive salad

A fresh take on a Greek classic, this salad hero’s the sweet tomato medley. Crusty bread and a good quality olive oil to serve are a must!

Serves: 4 as side salad | Time: 5 minutes

Ingredients:

1 punnet of rainbow cherry tomatoes
1 Roma or heirloom tomato
1/4 cup flatleaf parsley
10 olives (large green work well or your choose your favourite)
1 Tbsp extra virgin olive oil
1 pinch salt and pepper

Method:

• Half the cherry tomatoes

• Cut large tomatoes into similar size pieces

• Quarter olives and roughly chop parsley

• Add all to a bowl and dress with olive oil, salt, and pepper

• Allow to sit and let the juices release and then serve with crusty bread