Save to your scrapbook
Tomato & olive salad with anchovy & caper dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g Red Choice Tomatoes, sliced or cut into wedges
65g pitted black olives (approx. 80g unpitted weight), very roughly chopped
1 tbsp white balsamic vinegar
1 clove garlic, gratedto 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
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 a strong dressing but it’s meant to be.
3. Spoon the dressing over the tomatoes and serve with crusty bread, if liked.
This recipe was first published in August 2019.