Tomato Salad with Olives and Leeks

A bright, elegant salad with no less bright, rich taste will suit any table. The salad can be served with both meat and fish.

Ingredients

• 4 large bull heart tomatoes
• 12-16 delicious olives with pits
• 2 stalks of young leek (white part + 6–8 cm soft green)
• 2 tbsp. l. butter
• 3 tbsp. l. olive oil
• 1-2 pinches of ground coriander
• salt, freshly ground black pepper

Directions

1. Cut the leeks lengthwise and check for sand between the leaves, rinse well. Thinly slice the light green portion and set aside. Cut the white part a little thicker and simmer in butter and salt over low heat, 2-3 minutes. Cool it down.
2. Crush the olives with the flat of a knife blade, remove the seeds, divide the pulp into halves.
3. Cut the tomatoes into large slices, put on a dish, sprinkle with coriander, salt and pepper.
4. Put the stewed leek on top of the tomatoes, sprinkle with the green leek and olives. Drizzle with olive oil and serve.