zoom Diana Henry's tomato & olive salad with anchovy & caper dressing
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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.
     

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