- 1/2 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2/3 cup Kalamata or other brine-cured black olives, pitted and halved
- 2 tablespoons drained capers, rinsed
- Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.