Giuliano Hazan

Savory Tomato Salad

Insalata di Pomodori Saporita

Preparation info
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Assemble the salad just before serving or the liquid tomatoes release when salted will turn this into a soup.

Ingredients

  • 1½ pounds ripe tomatoes
  • 6 Kalamata olives
  • 4 Sicilian-style green olives

Method

  1. Halve the tomatoes lengthwise, remove the core, and cut into bite-size wedges. Put the tomatoes in a serving bowl.
  2. Slice the flesh of the olives from the pits. Chop the anchovies.
  3. Add the olives, anchovies, and capers to the tomatoes and season with salt. Add the oil and vinegar, toss well, and serve at once.