Tomato and Green-olive Salad

From "Martha Stewart Living", September 2006

Serves 8 to 12; makes about 4 1/2 cups.

The quality of the green olives absolutely makes or breaks this recipe. Look for groovy-looking fabulous olives in the fancy section of a grocery store - it's worth paying a few extra dollars for those olives. (This particular editorial comment is from mrm, not Martha.)

Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves (obviously optional :-))

Marianne Mueller
Last modified: August 26, 2006