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Source: America's Favorite Food Associations

Tomato and Olive Salad
A perfect salad for any time of the year.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 2 minutes
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2 pounds Roma tomatoes, firm and ripe
3/4 cup olives, halved
1/2 cup rice vinegar
2 tablespoons brown sugar, firmly packed
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon mustard seed
1/16 teaspoon cayenne pepper
1 to 2 tablespoons parsley, coarsely chopped




Drop tomatoes into about 8 cups of boiling water; after 5 seconds, lift out, let cool 5 to 10 minutes, then pull off peel. Cut tomatoes into bite-size pieces; add olives and set aside. Over low heat combine vinegar, brown sugar, coriander seed, cumin seed, mustard seed and cayenne pepper; simmer, stirring, just until sugar dissolves, about 1 minute. Pour vinegar mixture over tomatoes and olives; mix gently but thoroughly. Let cool slightly, then cover and refrigerate at least 30 minutes or up to 4 hours. Mix gently, then sprinkle with parsley. Use slotted spoon to serve.




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