Fresh tomato salad

From issue #3, page 66.
Photography Photography by Becky Nunes.

    INGREDIENTS

    Salad
    300 grams ripe tomatoes
    small handful of fresh herbs – basil, mint – roughly chopped
    1 clove garlic, crushed
    1 very small red onion, finely sliced
    ½ cup black olives, pitted and halved
    2 tablespoons olive oil
    1 tablespoon lemon juice
    sea salt and freshly ground pepper

    METHOD

    Remove the seeds from the tomatoes and cut into large dice. Combine with the other ingredients.

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