While Garten’s dish has minimal prep, it gets most of its flavor from soaking the tomatoes in olive oil for four hours before serving.
It may seem like a time-consuming step, but I easily whipped up the mix on my lunch break. I soaked everything in ⅓ cup of olive oil, tossed it together, then covered the bowl with plastic wrap and set it aside (it needs to stay at room temperature).
The whole process took less than five minutes. As Garten would say, how easy is that?
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