Tomato, basil and black olive salad

Tomato, basil and black olive salad

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

This simple salad combines just four main ingredients: sweet tomatoes (and you really do need to use ripe and flavoursome summer tomatoes), salty olives, fragrant basil and nutty, herbaceous extra virgin olive oil. They combine to create the perfect salad.

I find that peeling the tomatoes enhances their sweetness. Greek basil works particularly well in this salad because it has tiny leaves that you can leave whole so they stay bright green without discolouring. If you can’t find Greek basil, then use a large-leaf variety and tear the leaves into smaller pieces. The flavour will be the same, but the appearance will not be as good, because cutting or tearing the leaves will cause them to bruise and discolour somewhat.

Ingredients

Quantity Ingredient
3 ripe, sweet tomatoes
80g kalamata olives
1/4 cup greek basil leaves
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Bring a large saucepan of water to the boil. Cut a small cross in the base of each tomato and drop them carefully into the boiling water. Remove after 30 seconds and refresh immediately in iced water. This will make it easier to slip off the skins. Slice the tomatoes into wedges and place in a serving bowl.
  2. Thoroughly wash the olives, and use a small, sharp knife to cut the flesh away from the pits in neat slices. Discard the pits.
  3. Add the olive slices and basil leaves to the tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Toss together very gently and serve.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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