Garden Tomato Salad with Olives, Greek Basil, and Sumac | The Jewish Week | Food & Wine

Garden Tomato Salad with Olives, Greek Basil, and Sumac

Facebook icon
Twitter icon
Digg icon
e-mail icon
Garden Tomato Salad with Olives, Greek Basil, and Sumac

Courtesy Helen Goldrein

Servings & Times
Yield:
  • Makes 4 servings
Ingredients

400g tomatoes (about one pound)- ideally several varieties, freshly picked!

3-4 tablespoons sliced black olives

1 handful greek basil leaves

1 tsp sumac

2 tablespoons white balsamic vinegar

4 tablespoons extra virgin olive oil

Steps

Halve, quarter or cut the tomatoes into chunky pieces and place in a bowl.

Scatter over the olive slices, basil leaves and sumac. Add the vinegar and oil and mix gently to coat. Serve straightaway, or else chill for up to an hour to allow the flavors to blend before eating.