Looking for an easy weekday salad recipe? Then you MUST try our Italian tomato salad, great for a handful of guests or super easy to scale up to feed an army.
1 kg tomatoes (approx. 2.2lbs)¼ cup Basil leaves3 tbsps capers¼ cup olive oil1 medium ripe tomato3 tbsps red wine vinegarPinch dried oreganoSea salt and cracked pepper
Wash, trim and pat tomatoes dry. Slice Roma’s into rounds, cut cherry tomatoes in half and cut the heirloom tomatoes into bite sized wedges
Step 1
Step 2
Optional: Sprinkle the tomatoes with some sea salt let them stand for 10 minutes to draw out the water, then discard the water left at the bottom.
Wash basil, shake to remove excess water then pat dry.Strip the basil leaves from the stems and roughly chop.
Step 3
Step 4
Drain and rinse capers.Grate the ripe tomato, and discard the core and skin.
Add the chopped tomatoes, basil, capers, grated tomato and vinegar to a large mixing bowl.
Step 5
Step 6
Season and mix the salad well to combine.Taste and adjust seasonings.
Arrange in a salad bowl; you can scatter some extra basil leaves on top to garnish, then keep it chilled in the fridge until ready to serve for a cooling summer salad.
Step 7
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SPINACH CAPRESE
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Detailed recipe instructions, serving suggestions, and our hot recipe tips and hints can be found in our post!