Tomato and Olive Vinaigrette

Goes with Salmon with Saffron Cous-cous Crust

Yield: 4 servings
Community Recipe from


  • 8 ounce(s) tomatoes skinned, seeded, chopped
  • 3 ounce(s) black olives pitted and chopped
  • 1 clove(s) garlic crushed
  • 4 ounce(s) olive oil
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) white wine vinegar
  • 1 teaspoon(s) grain mustard
  • 1 tablespoon(s) chervil or flat-leaf parsley chopped
  • 1 rock salt crushed


  1. 1. crush garlic with rock salt
  2. 2. add mustard, vinegar, lemon juice, olive oil and black pepper and whisk
  3. 3. 30 minutes before serving, add tomatoes, oilves and chervil or parsley
January 2012

This recipe is a personal recipe added by dbadger and has not been tested or endorsed by MyRecipes.

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