Here you'll find more delicious raw food and vegan recipes. This is a favorite quick and easy salad of mine. It is adapted from a Jamie Oliver recipe. I make this often when it's olive time, in the fall. Especially those young big green raw olives are delicious in this recipe.
4 parts cherry tomatoes
1 part olives
Raw extra virgin olive oil
2 tablespoons lemon juice
Basil to taste
Rugola lettuce or other greens (optional)
Break the tomatoes so that the juice comes out (best in a cup so juice won’t spill) Combine the tomatoes and olives in a bowl. Add the olive oil, lemon juice and pepper. Toss. Just before dinner, add the basil and Rugola. Most olives are salty so that you don't need extra salt. In case you find raw olive that don't have salt on them yet, then you might like to add some Himalayan sea salt.
Delicious and Easy
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