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How to make tomato, caper and olive salad

Beverley Hicks

Summer may officially be over, but you can bring a little sunshine back onto your plates with this beautifully bright tomato salad, inspired by the flavours of Spain.

This little salad boasts tons of freshness and a delicious explosion of tastes, thanks to the mix of tomatoes, capers and olives – and the punchy Spanish-style dressing.

Buy the best tomatoes you can, it will really make a difference to the overall flavour, and chop or slice them up however you want.

If your mix includes cherry tomatoes, you could leave some of the smaller ones whole for a different texture to the salad. To keep up the Mediterranean vibe, use Spanish olives if you can get them, but any olives will do.

This amount makes a lot of dressing (on purpose, it’s so good!), so I dress the salad with half and serve the other half in a little jug on the table. Any remaining dressing can be covered and refrigerated and should keep well for three to five days.

Serves 4

For the salad

1kg mixed tomatoes, your choice of varieties
1/2 teaspoon salt
3 banana shallots, very finely diced
50g capers
50g green Spanish olives, pitted and halved
Handful of flat-leaf parsley, divided, finely chopped

For the dressing

90ml extra virgin olive oil
60ml sherry vinegar
2 fat garlic cloves, minced
Freshly ground black pepper

Shake up the dressing ingredients in a sealable jar and refrigerate until needed.

Chop and slice up the tomatoes. Add the salt, then mix and leave to drain in a fine mesh sieve placed over a bowl for five to 10 minutes.

When drained, tip the tomatoes into a larger bowl, do not discard the juices. Add the shallots, capers, green olives and parsley and mix well.

Pour the reserved tomato juices into the dressing and give a little shake. Taste and adjust the seasoning if necessary. Pour half onto the salad and mix well to ensure everything is combined. Pour the rest into a small jug put on the table with the salad for your guests to add more if they like – and they will!

Serve with plenty of crusty bread to mop up the dressing.

Follow Beverley Hicks @littlechelseakitchen

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