Salad of Heirloom Tomatoes with Capers and Basil

Name: Salad of Heirloom Tomatoes with Capers and Basil
Yield: Serves 6 as a starter
Ingredients: 1 bunch opal or green basil (or a mixture of the two); 240 ml good-quality olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; crusty bread, to serve; 300 g black olives (Kalamata have the best texture for this dish); 1.5 kg ripe Mixed Heirloom tomatoes; 1 bunch opal or green basil (or a mixture of the two); 1 large red onion; 200 g fine capers; 300 g black olives (Kalamata have the best texture for this dish)

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

How To Eat In

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)

Starter
Side dish
Vegan

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.