Bruschetta

• 2 large fleshy tomatoes
• 1 shallot
• ½ clove garlic, crushed
• 2 tbsp finely chopped flat-leaved parsley
• 2 tbsp finely chopped fresh basil
• Good olive oil
• Wine vinegar
• 10 black olives

1. Chop up the tomatoes, shallots and olives. Stir in the chopped herbs.
2. Combine in a bowl with enough olive oil to bind it nicely.
3. Add a small dash of vinegar.
4. Serve with toast.

I ate something very similar to this in an Italian restaurant in Nagano, Japan, and thought I'd try to recreate the recipe. It tastes good the day after, but I prefer to eat it straight away, when the flavours are unmuted.