Tomato and Olive Salad
2 Tbs sherry or red wine vinegar
5 Tbs EVOO
1 garlic clove, smashed and minced (or more if you like garlic)
1 tsp sweet paprika
4 tomatoes, peeled and diced (I used 6 romas)
12 anchovy or pimento stuffed green olives (I use more)
1/2 cucumber, peeled and diced
2 shallots, finely chopped
1 Tbs brined capers, drained (I use nonpareil and 2 Tbs worth)
2-3 chicory heads, separated into leaves for dipping (any other veg you would like works, too)
sea salt (any except iodized)
Whisk first four ingredients together, set aside. Next 5 ingredients tossed lightly in bowl.
Arrange dipping veggies into six bowls around the edge, divide the salad into six bowls, drizzle each with the dressing and sprinkle with salt or allow others to salt their own.