Aeolian-style salad with tomatoes, capers and anchovy-stuffed green olives
Item 1 of 1
- 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.
First published in 2023
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
SAVE RECIPE
Method
1
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
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
- 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
3
Leave the salad to marinate for 5 minutes before serving
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