4 servings 10 min prep
4 ripe tomatoes,cored and sliced
1 onion, very thinly sliced (red is good)
1 pinch sugar
salt
1 pinch cayenne pepper
1 lemon
12 mediterranean-type full-flavored green olives
2 tablespoons extra virgin olive oil
Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.
Garnish with the olives and drizzle with the olive oil.
Chill until ready to serve.
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