vegan, raw - serves 2
3 medium heirloom tomatoes (different colors)
1 cup pitted marinated olives (mixed)
1/3 cup pumpkin seeds, roasted or raw
1/2 tsp cayenne
1/4 cup aged balsamic vinegar
2 Tbsp EVOO
fresh black pepper - lots
1. Wash and prep your tomatoes by slicing them thick. Place in large bowl.
2. Add all other ingredients to large bowl. Toss gently.
3. Let the tomatoes marinate for at least ten minutes before serving.
4. Plating: I used a shallow soup/pasta bowl with a wide rim. Line up tomatoes in alternating colors. Spoon the olives and seeds over tomatoes in the center of your dish. Pour excess marinade over top the salad.