Tomatoes and Olives

By Marian Burros

Published July 12, 1994

Total Time
10 minutes
Rating
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Ingredients

Yield:2 servings

  • 2 ripe, tomatoes, medium to large

  • 1 tablespoon balsamic vinegar

  • 6 oil-cured olives

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

7 grams carbs; 40 calories; 1 gram monosaturated fat; 1 gram fat; 2 grams fiber; 79 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash, trim and cut tomatoes into large dices, and place in salad bowl.

  2. Step 2

    Stir in vinegar.

  3. Step 3

    Pit olives and stir in.

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