This is a really simple salad that calls for just a few everyday ingredients: sweet beefsteak tomatoes, salty black olives, rich buttery pine nuts, chives and blossoms. They combines together to make a lovely summer salad with a healthy drizzle of olive oil and red wine vinegar. Plus, the recipe comes together in 5 minutes. Serve it as a side or add grilled fish, roasted chicken, or boiled chickpea to make it a meal.
2 tbsp Pine nuts, toasted
700 g Heirloom tomato (I used beefsteak tomato)
15-20 Black olives
1 tbsp Chives, chopped + blossoms
2-3 tbsp Extra-virgin olive oil
2 tsp Red wine vinegar
Salt and pepper to taste
Place the pine nuts in a dry skillet. Heat over medium heat for about 3 minutes until lightly golden and fragrant.
Cut the tomatoes into slices and arrange them on a serving platter with the black olives.
Generously drizzle olive oil over the tomatoes until they?re shiny and well coated, then add the red wine vinegar. Scatter the chopped chives and blossoms on top, then season with salt and pepper.
Sprinkle the toasted pine nuts over and serve immediately.
