Cherry Tomatoes with Olives and Walnuts


¼ cup walnuts, toasted and chopped

1 garlic clove, smashed and halved

1 pound (about 30) mixed variety cherry tomatoes, such as Sun Gold and Sweet 100

12 green brined olives, pitted and coarsely chopped

2 tablespoons balsamic vinegar

Sea salt

Freshly ground black pepper

4 tablespoons extra-virgin olive oil

4 fresh thyme springs, leaves removed

  1. Toast walnuts in a dry skillet over medium heat, shaking the skillet and tossing the walnuts frequently to ensure evening browning, about 2 minutes. Watch carefully or they will burn.
  2. Transfer golden walnuts to a plate to cool; set aside.
  3. Rub inside of a pottery bowl with the cut surface of a clove of garlic, discard garlic.
  4. Combine tomatoes, olives and walnuts in the bowl. Add the vinegar and salt and pepper to taste; toss to combine. Set aside to macerate, about 2 minutes.
  5. Add the olive oil and thyme leaves to the tomato mixture; gently mix, being careful not to bruise the tomatoes.
  6. Using a slotted spoon, place tomato mixture in center of each serving plate, drizzling with additional vinaigrette from the bowl if desired. Serve immediately. ‘

EQUIPMENT NEEDED: Medium skillet Cutting board

Sharp knife Meat pounder Measuring spoons

Plate Pottery bowl Slotted spoon