Tomato and Olive Vinaigrette recipe | Delia Smith

Ingredients

• 8 oz (225 g) tomatoes, skinned, de-seeded and chopped small (see method)
• 3 oz (75 g) pitted black olives, chopped to the same size as the tomatoes
• 1 fat clove garlic
• 1 level teaspoon grain mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 4 fl oz (110 ml) olive oil
• 1 level tablespoon chopped fresh chervil or flat-leaf parsley
• sea salt and freshly milled black pepper