Ingredients

The following ingredients have 6 Servings
  • 5 tomatoes (, medium sized, sliced into 1cm/ 0.2" thick rounds)
  • 1/4 tsp salt
  • 1/2 cup flat leaf parsley leaves (, left whole or roughly torn)
  • Extra olive oil (, for drizzling)
  • 1 cup kalamata or other black deli olives (, preferably unpitted (Note 1))
  • 2 tsp capers (, drained or rinsed (if packed in salt), chopped)
  • 1 garlic clove (, medium, minced)
  • 1 large or 2 small anchovy fillets ((Note 2), minced)
  • 1/4 tsp red or white wine vinegar
  • 4 - 5 tbsp extra virgin olive oil (, use your best stuff!)

Instruction

  • Season tomatoes: Place sliced tomatoes into a bowl. Sprinkle over the salt and toss well but gently. Leave to sit for 15 mins, then drain off any liquid the tomatoes have dropped. Meanwhile make the tapenade.