Salads should be simple to make, easy to put together and tasty, this salad fits all of those credentials and then some.The mini heirlooms are sweet and juicy right now and the salty olives help to pull all of that juice out to make a fantastic salad sauce. This is a basic salad without the basic taste and it could still be kicked up a notch or two.

Heirloom tomatoes and olive salad
 

Try adding mini mozzarella balls or some crumbled feta and shaved red onion, maybe toasted pine nuts, pecans and a splash of balsamic. It’s a great salad for cleaning out the fridge! I used to hate the taste of tomatoes as a kid but all they need is some sea salt and olive oil and they take on a whole new taste. I was happy to see my daughter quietly eat all of her salad at dinner and she can be kinda picky sometimes, even trying to scrape up those last few puddles of oil…success. I must warn you about something, when you squash the tomatoes be very careful. Cover them with your hand or you’ll have little tomato explosions going all over your kitchen. Feel free to put on some safety glasses or a welders mask because those little tom’s pack some punch!

Juicy heirloom tomatoes with kalamata olives

I’m linking this recipe up to the Tomato Love Recipe Exchange. If you want to learn more about the this awesome tomato party, head over to Bake Your Day and Gimme Some Oven and get the full skinny, there’s even a giveaway by Big Kitchen Store! Also visit Recipe For Change for information  about our tomato farmers. Tomatoes are everywhere right now so linking up should be no problem…right!

 

Heirloom and Olive Salad: adapted from Jaimie Oliver

Prep Time- 10 minutes    Yield- Serves 3

12 ounces of mini heirloom tomatoes
1/4 cup kalamata olives, halved and pitted
1 Tablespoons red wine vinegar
4 Tablespoons olive oil
Black pepper
Fresh basil

Squash the tomatoes with your hand into a bowl, you can rip them in half with your fingers too. Add the halved olives and let sit for 2-3 minutes.

Add the vinegar and oil, mix until well combined. Add black pepper to taste.

Lastly tear some basil leaves and throw them in at the last minute. Serve alongside some crusty bread to mop up the juice.