The herbs and olive oil enhance the natural taste of ripe tomatoes while green olives and anchovy fillets give it a little kick. Nevertheless, if you or anyone at you table is not a big fan of anchovies, just bring the fillets to the table separately for the ones with those “extra taste buds” who might like them added to their salad.
Ingredients and Instructions (serves 4-5):
- 4 large ripe tomatoes
- 2 tablespoons of good Italian balsamic vinegar
- 4 tablespoons of extra virgin olive oil
- ½ cup of pitted green olives
- 2 anchovy fillets
- 6 leaves of fresh basil
- 1 teaspoon of dried oregano
- Salt and pepper
- Wash and cut the tomatoes in big cubes, remove the seeds and then toss them in a mixing bowl with the balsamic vinegar and a pinch of salt.
- Cover and set to rest in the refrigerator for at least one hour.
- Meanwhile, prepare the dressing:
- Finely chop the red onion, the green olives and the anchovy fillets. In a small bowl combine the mix with the extra virgin olive oil and the dried oregano.
- wash and cut the fresh basil in tiny ribbons and set aside
- When it is time to serve the salad and after the hour is passed, take the tomatoes out of the refrigerator and drain well all the juice into a cup and keep it for later.
- Transfer the tomato cubes to a large serving salad bowl, toss with the dressing, the basil and salt and pepper to taste.
- Serve as a side for grilled meat or fish, sliced roast beef, prosciutto or other cured meats; add a little olive oil to the reserved cup of tomato juice and balsamic and bring it to the table with some slices of toasted artisan bread to complement the meal.
Wine suggestion: depending on the rest of the dishes for your meal, this tomato salad can be paired with a range of different red and white wines, from Sauvignon Blanch to Vernaccia di san Gimignano, from Pinot Noir to Sangiovese.
Cinzia Aversa 2013