Sun-Ripened Tomato & Olive Salad

Capture the flavor of ripe, just-picked tomatoes at their peak with this salad. If your tomatoes are very sweet and need more acid, adjust the flavor by adding another tablespoon of sherry vinegar.

• 1 cup pitted Niçoise or Kalamata olives
• 2 lb. heirloom tomatoes (about 6), assorted colors and sizes
• 1 medium shallot, minced
• Sea salt and freshly ground black pepper
• 1 Tbs. sherry vinegar
• 1 Tbs. coarsely chopped fresh flat-leaf parsley
• 3 Tbs. extra-virgin olive oil

Slice the olives into quarters. Core the tomatoes and slice them into large bite-size wedges or large cubes. Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste. Add the sherry vinegar and parsley. Season again with salt and pepper to taste; then add the olive oil and toss. (The salad may be prepared up to 2 hours ahead, covered and left at room temperature. Toss again before  serving.)