Tomato & Kalamata Olive Salad
25 min (incl. resting)easy6 original servings
A simple, vibrant bowl of mixed cherry tomatoes and kalamata olives dressed with oregano, red wine vinegar and olive oil — best after a short rest so the juices mingle.
Ingredients
Serves
Salad
- 400 g mixed cherry tomatoes (red and yellow), halved or left whole
- 150 g kalamata olives, pitted
- 1 small red onion, sliced thin
Dressing
- 30 ml olive oil
- 10 ml red wine vinegar
- 5 g dried oregano
- salt and black pepper
Instructions
- 1
Soak the sliced red onion in cold water for 10 minutes, then drain.
- 2
Combine everything in a bowl and toss gently.
- 3
Rest 10 minutes before serving so the juices mingle.