Tomato and Olive Vinaigrette

This makes a wonderful accompaniment to summer fish and chicken recipes.

Serves 4 as an accompaniment

This recipe is from Delia's Summer Collection

Tomato and Olive Vinaigrette
For the tomato and olive vinaigrette:
 8 oz (225 g) tomatoes, skinned, de-seeded and chopped small
 3 oz (75 g) pitted black olives, chopped to the same size as the tomatoes
 1 fat clove garlic
 1 level teaspoon grain mustard
 1 tablespoon white wine vinegar
 1 tablespoon lemon juice
 4 fl oz (110 ml) olive oil
 1 level tablespoon chopped fresh chervil or flat-leaf parsley
 sea salt and freshly milled black pepper


You can see How to Skin and Deseed Tomatoes here

Crush the garlic with 1 teaspoon of rock salt, using a pestle and mortar, then add the mustard, vinegar, lemon juice, olive oil and a good seasoning of black pepper, and whisk thoroughly.

About half an hour before serving, add the tomatoes, olives and chopped chervil or flat-leaf parsley.

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