Sun-Ripened Tomato & Olive Salad

• 1 cup pitted nicoise olives or 1 cup kalamata olive
• 2 lbs heirloom tomatoes or 6 heirloom tomatoes, assorted colors and sizes
• 1 medium shallot, minced
• sea salt
• fresh ground black pepper
• 1 tablespoon sherry wine vinegar
• 1 tablespoon coarsely chopped fresh flat-leaf parsley
• 3 tablespoons extra virgin olive oil

1. Slice the olives into quarters.
2. Core the tomatoes and slice them into large bite-sized wedges or cubes.
3. Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste.
4. Add the sherry vinegar and parsley.
5. Season again with salt and pepper to taste; then add the olive oil and toss.

nicoise olives, tomatoes, shallot, salt, fresh ground black pepper, sherry wine vinegar, parsley, extra virgin olive oil

Taken from www.food.com/recipe/sun-ripened-tomato-olive-salad-517826 (may not work)