2 large Garden tomatoes
1/2 cup black olives
1/2 cup shredded parmigianno
a bunch of aragula
1 tbsp EVOO/sea salt
1 tsp balsamic vinegar
1. Chop aragula and place on plate
2. Slice tomatoes and place on top of aragula.
3. Season with EVOO, sea salt and balsamic vinegar.
4. Sprinkle shredded parmigianno and black olives.