Saturday, 17 March 2012

Roman Summer Salad

This is the little black dress of tomato salads... or should I say, the little red dress.

Roman Summer Salad
Serves 4

1 cup pitted green and black olives
2 tablespoons capers, rinsed and drained
1 garlic clove
Handful basil leaves
Handful parsley leaves
1/2 teaspoon freshly ground black pepper
6 tablespoons extra virgin olive oil
500g ripe tomatoes, use a variety if you can
Balsamic glaze

Put everything except the tomatoes and balsamic glaze into a food processor and blitz until finely chopped.  You don't want a puree, so be careful to pulse the mixture only until it's chunky.  Set aside

Cut the tomatoes into irregular shapes and sized.  Cutting the larger ones into chunks and some into halves and slices, and leaving the smaller ones whole.  Put them into a bowl and spoon in the chunky olive mixture.  Toss thoroughly, making sure the tomatoes are well coated.  Tip the salad onto a serving patter and drizzle with the balsamic glaze.

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