Label
All
0
Clear all filters

Salad of Heirloom Tomatoes with Capers and Basil

Rate this recipe

banner
Preparation info
  • Serves

    6

    as a starter
    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends

By Adam Byatt

Published 2010

  • About

In my opinion, Heirlooms are the most amazing-flavoured and visually appealing tomatoes. They vary in size, texture and shape but benefit from simple preparation, as in this salad. It’s perfect as an accompaniment to grilled meat and fish, or as a starter in its own right.

Ingredients

  • 1.5 kg ripe Mixed Heirloom tomatoes
  • 300 g black olives (Kalamata have the best texture for this dish)

Method

Preparation

Cut the tomatoes according to their ripeness: slice the firmest ones and quarter the softer ones; leave whole or halve any that are small and tender.

Remove the stones from the olives. Quickly rinse the capers under the cold tap to remove excess acidity. Peel the onion and slice as finely as possible. Pick the leaves from the basil and tear them.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title