Aeolian-Style Summer Salad
FROM SICILIA: A LOVE LETTER TO THE FOOD OF SICILY BY BEN TISH
serves 4
INGREDIENTS
10 medium sized, medium-ripe tomatoes
2 tbsp plump capers
2 handfuls of pitted green olives
2 small red onions, finely sliced
6 anchovies in oil, chopped
1 tbsp fresh oregano leaves
10 basil leaves, torn
For the vinaigrette
2 tbsp saba (grape must) or balsamic vinegar
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
DIRECTIONS
Whisk together the grape must or balsamic vinegar and extra virgin olive oil. Season to taste. To assemble the salad, carefully arrange the tomato slices on a serving plate and sprinkle over the capers, olives, anchovies and herbs. Season well, then drizzle over the vinaigrette. Leave the salad for five minutes, so that all the flavors come together, before serving.
