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French
Cherry Tomato and Black Olive Salad

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Recipe

Salade de Tomates-Cerises et Olives Noires

Come August, our vegetable garden is brimming with all manner of tiny tomatoes—round ones, oval ones, varieties shaped like a pear, and even like a pigeon heart, the coeur de pigeon variety. That’s when this salad is a godsend, for when the crop is in, it must be consumed. This is also a good way to use up any leftover bits of soft cheese: sometimes I combine crumbed blue cheese, goat’s milk cheese, and soft sheep’s milk cheese.

Yield: 6 servings

Ingredients

  • 4 cups cherry tomatoes, preferably a mix of red, yellow, and green varieties
  • 3 ounces fresh goat’s milk cheese, cubed
  • 20 ripe black olives, pitted and halved
  • ¼ cup fresh basil leaves, cut into chiffonade
  • 2 tablespoons freshly squeezed lemon juice, or to taste
  • Fleur de sel
  • Freshly ground black pepper

Directions

Stem and halve the tomatoes. In a large bowl, combine the ingredients and toss gently to blend. Taste for seasoning.


© 2007 Patricia Wells
 

Nutritional Information

Nutritional information is provided by the author.

60 calories per serving
3 g fat
1 g protein
8 g carbohydrates

 

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