Author - Matilda Riek

(Serves 4-6 as a side)

It’s the extra weeks in the sun that make late-summer tomatoes really really really delicious. You will find there still is an abundance of brilliant red and yellow tomatoes at your local market. In this recipe we pair tomatoes with a zesty chimichurri and a few salty olives thrown in.

Using a variety of colours and sizes of tomatoes will bring different textures and flavours. A good quality olive oil makes all the difference here. We love Golden Groves – bright and peppery and made with organic, hand-picked olives from Greece. Use as much chimichurri to the tomatoes here as you like – any leftovers are great for adding to pastas, used as a salad dressing, or scattered over fried eggs or grilled fish.


  • 500g of mixed tomatoes

  • 1/3 cup green olives, pitted, sliced

  • Sea salt flakes

  • Black pepper

For the chimichurri: 

  • 1 cup loosely packed Italian parsley, roughly chopped 

  • 2 tablespoons fresh oregano 

  • 3 garlic cloves

  • 1 red chilli (seeds removed if you don’t like the heat!)

  • ½ cup olive oil 

For the chimichurri, put all ingredients in a food processor and blitz.  Alternatively, finely chop the herbs, garlic and chill, then stir in the olive oil.
Slice the larger tomatoes into rounds, and any smaller cherry tomatoes in half. Scatter the tomatoes and olives on a serving platter and season with sea salt flakes and black pepper.  Drizzle over the chimichurri and serve immediately.