Ingredients
1-1/4 lbs. fresh tomatoes
1/4 cup olive oil
juice of 1 lemon
1/2 cup coarsely chopped red roasted peppers (jarred is okay)
12 pitted large olives, sliced
6 wide leaves of fresh basil, chopped
salt to taste (optional)

Directions
Core the tomatoes and slice into quarters vertically. Slice the slices again into thin slices and place in a serving bowl. Add the olive oil, lemon juice, roasted red pepper, olives and basil. Stir, then let stand at room temperature for at least 15 minutes. Add salt if desired. Makes 4 servings.