Olive, tomato and parsley salad on toasted ciabatta or with linguine

This combination of every Italian ingredient you ever really liked makes a great salad. I have used it on toasted ciabatta alongside Parma ham and top-class salami in order to transform what is basically something bought from a good deli into a creditable lunch or first course. The same mixture can be stirred into al dente pasta, and thin linguine seem to work better than big fusilli, to make a good lunch. Green olives are fine pitted, or with anchovy or red pepper stuffing, but black olive