I’m no chef by any stretch of the word, but occasionally I am called upon to create something in the kitchen. I’m pretty lazy so I like to create something quick and easy. I’m not the type to open a cookbook and follow directions to the T. I like to improvise and I don’t necessarily get all the measurements exactly. I figure I watch enough Food Network to know what I’m doing. :)

Anyways, tonight I created a tomato olive salad that was pretty easy to make and turned out pretty good.


  • Grape tomatoes or cherry tomatoes
  • Salad olives, pitted, about a third or half of the tomatoes
  • Extra virgin olive oil – like 3 table spoons
  • A few cloves of garlic
  • Freshly ground black pepper – to taste
  • Sea salt – a tiny pinch, just for taste
  • Dried oregano seasoning – to taste


  1. Wash and rinse the tomatoes. Chop them in half and set aside.
  2. Chop the olives. You don’t have to, but I do because they tend to be salty so I want less olives per tomatoes per mouthful.
  3. Peel and mice the cloves of garlic.
  4. Combine the ingredients
  5. Drizzle the olive oil, mix in the salt pepper and oregano
  6. Mix and let marinade for a few
  7. Enjoy

I should have taken a picture of it right after I made it, but oh well, I didn’t think of it until I was sitting down writing this article.

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