Cut tomatoes into fourths and olives into halves, set aside in a medium size bowl.
Mince garlic cloves and let it sit for 20 minutes to allow the allicin to emerge, this is a super anti-bacterial and anti-microbial property. Place into a high-powered blender. I mince the garlic before I put it into the blender because the dressing is such a small amount, the garlic will not blend well enough.
Add olive oil, salt, lemon juice, and honey to blender with garlic and blend well.
Chop mint leaves and add to tomatoes and olives. Pour blended dressing over the tomato and olive mixture then sprinkle with red pepper flakes.
The salad will keep in the refrigerator for up to one week in a sealable bowl.