Kalamata Olive and Cherry Tomato Salad

After trying many combinations of Flying Olive Balsamic Vinegars and Olive Oils for this, I think it’s personal preference on which you choose. My favorite is Flying Olive Garlic EVOO, Neapolitan Herb Balsamic, and a splash of Oregano Balsamic for tartness. Barb L.


Yield: 2-3 Servings


1 pint (about 2 cups) cherry tomatoes, cut in half

¼ cup Kalamata olives, rinsed, drained, and patted dry, cut top to bottom

1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice. Suggestions: Tuscan Herb, Garlic, Basil, or Rosemary

¾ Tbsp Flying Olive Balsamic Vinegar of Choice. Suggestions: Neapolitan Herb, Sicilian Lemon, or 18 Yr Traditional Balsamic

1 tsp of Flying Olive Balsamic Vinegar such as Jalapeno, or Oregano Balsamic

2 tsp freshly minced herbs or a combination of herbs such as oregano, basil, and/or rosemary

A pinch of garlic powder if you are using an Olive Oil other than the Garlic oil, optional

Freshly ground black pepper


Prepare and place the tomatoes and olives in a small-medium bowl.

Whisk or mix in a small jar with a lid the Flying Olive Extra Virgin Olive Oil and Balsamic Vinegars of Choice. Add the minced fresh herbs, the garlic powder, and the black pepper.

Pour over the tomatoes and olives and toss gently. Refrigerate, covered until ready to serve.

Serve as a side dish or as a topping for crackers or toast rounds

Submitted by Barb L.