Fresh tomato & olive salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Tomatoes, large |
| 1¼ | cup | Black olives, pitted |
| (Preferably Kalamata) | ||
| ¼ | cup | Red onion, minced |
| 1.00 | tablespoon | Red wine vinegar |
| 1.00 | Garlic clove, minced | |
| Coarsely chopped | ||
| ⅓ | cup | Cilantro, fresh, chopped |
Directions
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.