Tomato Salad and Black Olive Dressing

Tomato Salad and Black Olive Dressing

Peter Hoffman


  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 6 anchovy filets
  • 1/4 tsp crushed red pepper
  • 2 tbsp red wine vinegar
  • 1/4 cup pitted black olives
  • 1 tbsp flat parsley
  • 2 large ripe tomatoes


Chop garlic, olives and parsley. Core and cut tomatoes into big chunks. Place cast iron pan over the grill. When hot, add oil, then anchovies. Break them up with a spoon. When you begin to get anchovy aroma, add garlic and red pepper. Don't allow the garlic to brown. Add vinegar and olives, then remove from heat. Toss in parsley. Add tomato and toss with olive dressing. Salt to taste.

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