Tomato, olive and parmesan salad
Tomatoes, basil and cheese are a classic combination, but if you take tomatoes of different varieties, add some ripe olives and red onions, and dress it all with a tangy balsamic vinegar, it's wonderful. And a nice bonus is that you'll spend no more than 5 minutes on the whole preparation.
Constituents:
- tomatoes (red and yellow) - 2 pcs.
- cherry tomatoes - a handful
- red yalta onion - 0,5 pcs.
- olives - a handful
- parmesan - 50-100 gr.
- basil - 4 sprigs
- olive oil
- white balsamic vinegar
- salt, pepper
Preparation of tomato salad with olives and parmesan:
You can use one type of tomato for the salad, but different tomatoes in taste and size will enrich the taste of the salad, so I recommend taking one red and yellow tomato each, and add a handful of cherries to them.
Cut large tomatoes into slices, cut cherry tomatoes in half.
Remove the seeds from the olives.
Tear the basil leaves and finely chop them.
Finely chop the onion.
Place the tomatoes in a plate, top with the onions and olives, then sprinkle with the crumbled parmesan and basil leaves. Salt and pepper the salad.
Dress the salad with olive oil and white balsamic vinegar, mix and serve immediately.
Enjoy!
