• 1 Pint Cherry Tomatoes, Cut in Half
  • 1/4 Cup Kalamata Olives (rinse, drain, dry, cut in half
  • length-wise)
  • 1 Tbsp Tuscan Herb, Garlic, Basil, or Rosemary
  • 3/4 Tbsp Neapolitan Herb
  • 1 Tsp Jalapeno or Oregano Balsamic
  • 2 Tsp freshly Minced Herbs of your choice
  • Pinch of Garlic Powder
  • Freshly Ground Black Pepper

Prepare and place tomatoes and olives in a medium bowl. Whisk or mix in a small jar with a lid the olive oil and balsamic vinegars. Add the minced fresh herbs, garlic powder, and black pepper. Pour over the tomatoes and olives and toss gently. Refrigerate, covered until ready to serve. Serve as a side dish or as a topping for crackers or toast rounds.