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Allergy Safe Recipes

Tomato & Basil Salad

Serves 4 as a main or 6 as an appetizer

Free of: All top allergens and gluten-free.


  • 8 vine-ripened tomatoes
  • 1 cup (250 mL) fresh black olives, pitted
  • 1 bunch fresh basil
  • 1/4 cup (60 mL) extra virgin olive oil
  • 1/2 tsp freshly ground pepper


  1. Slice tomatoes and arrange on serving plate or platter.
  2. In a blender, combine olives and oil. Purée just until combined (do not over-blend).
  3. Spoon olive mixture over tomatoes, season with freshly ground pepper.
  4. Garnish with basil and serve.

First published in Allergic Living magazine. To subscribe or order a back issue, click here.

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