Serves 2
Arrange 1 pound sliced tomatoes (any variety) and 1/4 cup mixed olives on a serving plate. Sprinkle thin strips of lemon zest over salad and top with halved cherry tomatoes. Drizzle with 1 tablespoon extra-virgin olive oil, and season with coarse salt and freshly ground pepper. Scatter small fresh basil leaves over top and serve.
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