black olives -- (preferably calamite), pitted and chopped
1/3
cup
cilantro -- fresh, chopped
1/4
cup
red onion -- minced
1
tablespoon
red wine vinegar
1
clove
garlic -- minced
Preparation:
Blanch tomatoes in large pot of boiling water 20 seconds. Drain.
Peel, seed and chop tomatoes.
Transfer to bowl.
Add all remaining ingredients.
Toss gently.
(Can be prepared 4 hours ahead. Chill.)
Serve at room temperature.
