1tablespoonbalsamic vinegarif not red wine vinegar
salt and pepper
Cut the fresh tomatoes and the Provencal tomatoes into slices or cubes. Gently combine them in a bowl or arrange them in individual plates.
Pour the remaining cooking juice from the Provencal tomatoes with olive oil or add a drizzle of olive oil. Drizzle balsamic vinegar. Season with salt and pepper, taste and adjust the seasoning if necessary.
Finely chop shallot. Pit olives and cut them into thin slices. Sprinkle shallot and olive over your tomato salad.