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    Tomato and Black Olive Salad


    4-6 Servings
    8ripe tomatoes
    1red onion, sliced
    2 cupsPastene Ripe Olives
    1 cupfresh basil, chopped
    1/4 cupPastene Extra Virgin Olive Oil
    1 1/2Pastene Balsamic Vinegar
    1/2 tspsugar
    1 tbspgrainy-style mustard


    • Quarter tomatoes; slice each quarter in half. In a bowl, toss tomatoes with onion, olives, and basil.
    • Combine dressing ingredients in a jar with a tight-fitting lid. Shake dressing vigorously and pour over tomatoes.
    • Serve immediately.


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