Tomato, Caper and Olive Vinaigrette

Ingredients

• 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

Instructions

1. Whisk together lemon juice and mustard.
2. Add oil in a slow stream, whisking until emulsified.
3. Stir in tomatoes, olives, capers, and salt and pepper to taste.