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Cherry Tomato and Black Olive Salad
- 4 cups cherry tomatoes, preferably a mix of red, yellow, and green varieties
- 3 ounces fresh goat’s milk cheese, cubed
- 20 ripe black olives, pitted and halved
- ¼ cup fresh basil leaves, cut into chiffonade
- 2 tablespoons freshly squeezed lemon juice, or to taste
- Fleur de sel
- Freshly ground black pepper
Directions:View on Cookstr
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