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Tomato Olive Vinaigrette

This is adapted from a Delia Smith recipe and is excellent on grilled fish but there is no reason why you can't use it with chicken too, or even on corn cakes.

225g Tomatoes, Deseeded and chopped small
75g Pitted Kalamata Olives, chopped
1 Fat clove Garlic, finely chopped
About 100 ml Extra Virgin Olive Oil
2 Tablespoons White wine vinegar or lemon juice
2 Teaspoons grainy mustard
1 Tablespoon chopped flat leaf Parsley (and or basil)
Salt and Black pepper to taste

Crush and chop the garlic, add oil, vinegar/lemon juice, salt and pepper. Whisk together.
Half an hour before serving, add the chopped tomatoes, herbs and olives.
Dollop on top of fish and serve extra salsa in a bowl on the side.

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