150g Fragata Stoneless Manzanilla Olives filled with chorizo
1/2 red onion sliced
12 cherry tomatoes halved
lemon peel slivers from 1 lemon
1 tbsp fresh rosemary chopped
2 tbsp fresh thyme chopped
100ml extra virgin olive oil
25ml white wine vinegar
In a bowl, mix all the ingredients together and pour over the vinegar and oil.
Transfer to an airtight glass jar and store in the fridge until needed.
Eat and enjoy!