Ingredients
3 tbsp finely minced red onions
3 tbsp red wine vinegar
Salt and pepper
1 tsp sugar
120ml extra virgin olive oil
Handful of pitted black olives
5 large ripe heirloom or beefsteak tomatoes cut into ½ inch slices
2 tbsp rinsed salt packed capers
10-12 torn basil leaves
3 tbsp red wine vinegar
Salt and pepper
1 tsp sugar
120ml extra virgin olive oil
Handful of pitted black olives
5 large ripe heirloom or beefsteak tomatoes cut into ½ inch slices
2 tbsp rinsed salt packed capers
10-12 torn basil leaves
Method
1. First, make the dressing by putting the shallots, vinegar, salt and sugar into a small mixing bowl.
2. Gradually add the oil so that vinegar emulsifies with the oil.
3. Keep to one side to allow the flavours to get to know each other.
4. In the meantime, arrange the tomatoes on a large platter.
5. Scatter the olives and capers and basil evenly over the tomatoes.
6. Season with some salt and pepper. Whisk the dressing once more then drizzle over the salad.
0 comments:
Post a Comment