Summer Eating - Olive salad

Yesterday's picture of my grandfather grilling out in the 1950's put me in a mood to eat outside. These days we only grill occasionally. More often summer suppers are cold salads, bread and cheese. Recently my husband made a Greek feast - fried cheese, crusty bread, yoghurt and cucumber salad, grilled eggpant, and this cold olive salad. Waltermelon makes a cool and juicy dessert.

Braised Olives and Tomatoes

2 Tblsp olive oil
1 garlic clove
1 chopped onion
12 oz chopped olives (pitted kalmata, green, or a mix)
1 can tomatoes
1 tsp. chopped thyme
1 tsp, chopped oregano
black pepper
1 tsp lemon juice
1 tsp vinegar

Drain and rinse the olives, cut in half if they are large. Saute the onion and garlic in the olive oil. Drain the tomatoes and add to the mixture along with the olives and seasonings. Don’t add any salt. Heat through, but serve cold.