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Tomato Salad with Olives

ingredients

serves 6
4 large ripe tomatoes, thinly sliced
2 cucumbers, peeled and thinly sliced
1 cup black olives, pitted
15 g (2 tbsp) finely chopped parsley
7 g (1 tbsp) finely chopped mint
50 ml (2 fl oz) lemon juice
30 ml (2 tbsp) tarragon vinegar
50 ml (2 fl oz) olive oil
good pinch salt
2.5 g (1/2 tsp) black pepper

method

Arrange the tomato and cucumber slices on a serving platter, with the olives around them.

To make the dressing, combine the parsley, mint, lemon juice, vinegar, oil, salt and pepper in a small bowl.

Mix well with a fork or small whisk until well blended.

Pour the dressing over the salad. Chill for 30 minutes and serve cold.

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