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Tomato and Olive Vinaigrette

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salads
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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.
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Photos used under Creative Commons from ilovemypit, aurélien. Imahinasyon Photography
  • Home
  • Recipes
    • Appetizers and Snacks
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, & Rolls
    • Breakfast
    • Desserts >
      • Cakes
      • Pies & Pastries
      • Cookies, Brownies, & Bars
      • More Desserts
    • German Food
    • Main Dishes
    • Pasta & Pizza
    • Salads
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kitchen Fun with Kids
  • Menus
  • Gluten Free
    • Gluten Free Appetizers
    • Gluten Free Desserts
    • Gluten Free Meat and Seafood
    • Gluten Free Soup and Chili
  • Tips
  • Garden Recipes
  • Quotes
  • About BCC
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