Smashed Tomato and Olive Salad

SERVES 4
3 pints cherry tomatoes
1/2 cup olive, pitted
5 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
basil leaves

In serving bowl, squeeze the tomatoes.
Squeeze the olives in same bowl.
Add olive oil and red wine vinegar.
Set aside until ready to eat.
Tear in as much basil as you can and serve.