The fig vinegar lends a note of sweetness to the bright tomatoes and salty olives in this perfect summer salad.
Arrange the tomatoes and olives on a serving platter. Generously drizzle oil over the tomatoes until they’re shiny and well coated. Add about half the amount of vinegar by dropping it on top to color the plate a bit. I use a little eye dropper bottle, but you can just put your thumb against the vinegar bottle’s opening to add the vinegar by drops.
Scatter the mint and basil on top, then season with salt and pepper.