Tomato and Olive Vinaigrette

Print Friendly

salads

1 cup tomatoes, chopped very small
8 - 10 pitted black olives, chopped small
1 clove garlic, minced
1/2 cup olive oil

1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon mustard
1 tablespoon parsley, chopped
salt and pepper

1. Mix and crush garlic with 1 teaspoon of salt, then add mustard, vinegar, lemon juice, oil, and pepper.  
2. Whisk together.  
3. Right before serving add tomatoes, olives, and parsley.
   
4. Serve with warm, crusty French bread.