tomato olive salad


I’ve been making this tomato salad for a decade, at least. Gosh, that sounds like a long time doesn’t?

The weather is getting colder and my inclination is to eat cheese, bread and meat but I’m really trying to keep the veggies in the forefront this fall.  I over-bought  tomatoes last week and thought this was the perfect dish to make with them.

This salad doesn’t take much time to prepare. I like making it in advance so when I’m hungry and looking for something  to eat, it’s ready to go. Preparing in advance, helps me avoid grabbing for that bread!


Serves 3-4
2 packages grape tomatoes
1 can black olives
Romano Cheese
Italian parsley
Eed onion
Extra virgin olive oil
Salt and pepper

Halve the tomatoes
Cut olives in half or thirds
Dice half of one small red onion
Combine the above in a mixing bowl and add some olive oil.
Chop a bushel of parsley and add it to the mixture I like using a lot of parsley but in general use what you feel is appropriate for your taste.
add at least one tablespoon of Ramano Cheese.
lastly add your oregano, salt and pepper to taste

I like this salad best room temperature so take it out and leave it on the counter for 5-10 minutes before you’re ready to snack!