Aeolian-style salad with tomatoes, capers and anchovy-stuffed green olives
- Side
- 4
- 20 minutes
This simple and delicious Aeolian-style salad is topped with capers and anchovy-stuffed olives for a pleasantly briny punch. It's best made in the height of summer with the freshest tomatoes you can find.
Ingredients
Metric
Imperial
- 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 capers
- 2 handfuls of 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
Method
Whisk together the grape must and extra virgin olive oil and season to taste
- 2 tbsp of grape must, or balsamic vinegar
- 4 tbsp of olive oil
- flaky sea salt to season
- freshly ground black pepper to season
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
- 10 vine tomatoes, sweet and medium ripe, sliced into rounds
- 2 tbsp of capers
- 2 handfuls of anchovy-stuffed green olives
- 2 Tropea onions, or small red onions, finely sliced
- 1 tbsp of oregano leaves
- 10 basil leaves, ripped
Leave the salad to marinate for 5 minutes before serving
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
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