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.

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