Yield: 4 Servings
Measure | Ingredient |
---|---|
2½ pounds | Tomatoes, large |
1¼ cup | Black olives, pitted |
\N \N | (Preferably Kalamata) |
¼ cup | Red onion, minced |
1.00 tablespoon | Red wine vinegar |
1.00 \N | Garlic clove, minced |
\N \N | Coarsely chopped |
⅓ cup | Cilantro, fresh, chopped |
Blanch tomatoes in large pot of boiling water 20 seconds. Drain.
Peel, seed and chop tomatoes. Transfer to bowl. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours ahead. Chill.) Serve at room temperature.