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Diana Henry's tomato & olive salad with anchovy & caper dressing
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Diana Henry's tomato & olive salad with anchovy & caper dressing
Sweet tomatoes are enhanced by salty ingredients such as anchovies, capers and olives. This is lovely served with mozzarella, or bread with good cold butter
- Preparation time: 10 minutes + soaking
- Total time: 10 minutes + soaking
Serves: 4
Ingredients
400g No.1 Red Choice Tomatoes, sliced or cut into wedges
65g pitted black olives (about 80g unpitted weight), very roughly chopped
1 tbsp white balsamic vinegar
1 clove garlic, grated to a purée
8 anchovies, drained of oil and finely chopped
½ tbsp capers, soaked in water for 30 minutes then drained and dried
½ red chilli, deseeded and very finely sliced
4 tbsp extra virgin olive oil
Method
1. Put the tomatoes in a serving bowl and season lightly. Scatter on the olives.
2. In a small bowl, mix the balsamic, garlic, anchovies, capers and chilli with some seasoning. Using a fork, beat in the olive oil. This is meant to be a strong dressing.
3. Spoon the dressing over the tomatoes and serve with crusty bread, if liked.
Comments
Nutritional Info
Typical values per serving:
| Energy |
769kJ 186kcals |
|---|---|
| Fat | 16g |
| Saturated Fat | 2.4g |
| Carbohydrate | 5g |
| Sugars | 4.6g |
| Protein | 2.9g |
| Salt | 1.2g |
| Fibre | 2g |
1 of your 5 a day; source of vitamin C.
This recipe was first published in Tue Jun 16 08:29:47 BST 2020.
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