Ingredients

The following ingredients have 4 Servings
  • 5 medium-sized vine-ripened tomatoes *
  • 1/3 cup olive oil * (extra virgin)
  • 1/4 cup red wine vinegar
  • 1 small red onion
  • 1 clove garlic * (finely crushed or grated )
  • 1 tbsp flat leaf parsley (finely chopped, plus additional for garnish)
  • 1 tbsp basil leaves (finely sliced, plus additional for garnish)
  • 2 tsp baby capers (drained, optional)
  • sea salt and freshly ground black pepper (to taste)
  • some additional chopped parsley and basil for serving (optional)

Instruction

  • Cut the tomatoes into thick slices and arrange them in a large, shallow dish.
  • Cut the onion in half and finely slice into half-moon shapes.
  • Add the oil, vinegar, sliced onion, garlic, capers, parsley, basil, salt and pepper to a small bowl and mix well together.
  • Pour the dressing over the tomatoes and gently turn them to coat in the dressing.Cover with cling wrap and marinate 2-3 hours on the kitchen bench. Gently turn the tomatoes in the dressing once or twice to ensure they are all well coated.If you refrigerate the tomatoes, be sure to bring them to room temperature before serving. *
  • Transfer the tomatoes and their juices to a serving bowl. Add some freshly sliced parsley and basil to the top of the salad if desired.
  • Serve with crusty bread for mopping up the juices.