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Italian tomato salad

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Ingredients for 4 servings:

  • 6 tomatoes
  • 20 black olives without stones
  • 1 shallot(s)
  • 2 tbsp Balsamic vinegar, white
  • 3 tbsp olive oil
  • 1 drop sweetener, liquid
  • 1 bunch of parsley
  • 1 tsp salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Wash the tomatoes and cut into whole, approximately 7 mm thick slices. Season with salt and place in a bowl. Peel and finely chop the shallot and mix well with the vinegar, oil, sweetener, salt, and pepper. Spread the marinade over the tomatoes. Slice the olives and then arrange them on top of the tomatoes. Let marinate for half an hour. Finally, finely chop the washed parsley and sprinkle it over the salad just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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