Tomatoes and Olives

• 2 ripe, tomatoes, medium to large
• 1 tablespoon balsamic vinegar
• 6 oil-cured olives

1. Wash, trim and cut tomatoes into large dices, and place in salad bowl.
2. Stir in vinegar.
3. Pit olives and stir in.

tomatoes, balsamic vinegar, oilcured olives

Taken from cooking.nytimes.com/recipes/4213 (may not work)