Aeolian-style salad with tomatoes, capers and anchovy-stuffed green olives
This simple salad is fresh and deeply savoury from the anchovy-stuffed green olives and capers. It's best made in the height of summer with the freshest tomatoes you can find.
- Total:
Ingredients
- 4tbsp of olive oil
- 2tbsp of grape must, or balsamic vinegar
- 10vine tomatoes, sweet and medium ripe, sliced into rounds
- 2tbsp of Fragata capote capers
- 2handfuls of Fragata anchovy-stuffed green olives
- 2Tropea onions, or small red onions, finely sliced
- 1tbsp of oregano leaves
- 10basil leaves, ripped
- flaky sea salt to season
- freshly ground black pepper to season
Instructions
Step 1
Whisk together the grape must and extra virgin olive oil and season to tasteStep 2
Carefully arrange the tomatoes on a serving plate, then sprinkle over the capers, stuffed olives, onions and the herbs. Season well and then drizzle over the vinaigretteStep 3
Leave the salad to marinate for 5 minutes before serving