Save to your scrapbook
Diana Henry's 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
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
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
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.
Typical values per serving:
1 of your 5 a day; source of vitamin C.
This recipe was first published in June 2020.