Simple Smushy Summer Salad
This is great recipe for gardeners that have too many tomatoes on their hands.
3 C Assorted Tomatoes (you know little ones, big ones, in as many colors as possible)
3/4 C Kalamata Olives, with pits
1/2- 3/4 Cups Fresh Arugula Or Basil
For the Dressing
2 TBL Red Wine Vinegar
1/3 C Extra Virgin Olive Oil
Fresh Ground Black Pepper
If using salad tomatoes cut them up first. If using only the little baby tomatoes no need to cut them. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a large fork or potato masher. Smash the olives on a cutting board with a rolling pin and remove the pits. Add to the tomatoes Toss in arugula or basil. Whisk together oil, vinegar and pepper. Stir in just before serving. Salt to taste.
Also great on cold, oiled, angel hair pasta.
Serves 4-6 as a salad