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.

Ingredients

• 4 tbsp of olive oil
• 2 tbsp of grape must, or balsamic vinegar
• 10 vine tomatoes, sweet and medium ripe, sliced into rounds
• 2 tbsp of Fragata capote capers
• 2 handfuls of Fragata anchovy-stuffed green olives
• 2 Tropea onions, or small red onions, finely sliced
• 1 tbsp of oregano leaves
• 10 basil leaves, ripped
• flaky sea salt to season
• freshly ground black pepper to season

Steps

1. Whisk together the grape must and extra virgin olive oil and season to taste
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 vinaigrette
3. Leave the salad to marinate for 5 minutes before serving