Preparation

• Slice the olives into quarters. Core the tomatoes and slice them into large bite-size wedges or large cubes. Put the olives, tomatoes, and shallot in a large bowl and season with salt and pepper to taste. Add the sherry vinegar and parsley. Season again with salt and pepper to taste; then add the olive oil and toss. (The salad may be prepared up to 2 hours ahead, covered and left at room temperature. Toss again before serving.)

For variation, try substituting 2 Tbs. of torn basil or a mix of chopped fresh herbs for the parsley.