Name: Three Olive Salad
Yield: A Starter for 2
Ingredients: 1 small red onion, elegantly sliced; 2 beef tomatoes; 75 g/2¾ oz Emmental, cubed (optional, use avocado for a vegan alternative); big handful of fresh coriander (cilantro), chopped; 75 g/2¾ oz. scant ½ cup green olives stuffed with anchovies (or pimento for a vegan alternative); 75 g/2¾ oz. scant ½ cup plump black olives, pitted and sliced; 1½ tbsp balsamic vinegar; ½ tsp green olive paste; 4 tbsp.nice extra-virgin olive oil; freshly ground black pepper

Preparation info

A Starter for
2

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Working on the principle that if you like olives, you really like olives...

Ingredients

2 beef tomatoes
1 small red onion, elegantly sliced
75 g/2¾

Method

Cut the top off the tomatoes and scoop out the flesh. Chop the flesh and mix around half of it with the onion, olives, cheese and coriander (keep the rest of the chopped tomato for general cooking purposes: nothing if not thrifty, me). Spoon the mixed olive salad back into the tomato shells.

Whisk the oil, vinegar, olive paste and pepper together and pour over the salads. Serve with pos