Tomato Salad with Castelvetrano Olives and Lemon Zest
-Cut up 1 pound of slicing tomatoes into slices.
-Cut 1 pint of Sungold cherry tomatoes in half.
-Arrange on a serving platter.
-Take the pits out of 20 Castelvetrano olives (or another type of olive) by pressing down on each olive with the back of a chef’s knife and crushing it.
-Lightly chop the olives.
-Zest 1 lemon over salad.
-Drizzle with extra virgin olive oil and season with Celtic sea salt and freshly ground pepper.