2 lb (900 g) tomatoes, skinned and thinly sliced
175 g (6 oz) onion, skinned and thinly sliced
10 black olives, stoned (seeded) and thinly sliced
5 fl oz (142 ml) soured cream
1 tbsp (15 ml) tarragon vinegar
2 level tsp (10 ml) French mustard
salt and freshly ground pepper
1. Combine the tomatoes, onions and olives. Whisk the rest of the ingredients together.
2. At serving time, toss all the ingredients gently together.