Tomatoes are one of my favourite vegetables (yes, fruits) of the summer. A full-flavour, sun-ripened tomato is such a joy, it needs a light touch that lets it shine whilst elevating it to its very best. This Aeolian-style tomato salad recipe from Sicilia by Ben Tish achieves that perfectly, pairing sweet tomatoes with anchovies, capers, oregano, basil, green olives and shallots.
Named for the Aeolian Islands just off Sicily’s northeastern coast, this salad is evocative of Sicilian summers spent eating outside.
Read our full review of Sicilia by Ben Tish.
Aeolian-style Summer Salad
- 10 medium-sized, medium-ripe, sweet red tomatoes (vine-ripened are best), sliced into rounds medium-ripe, sweet red tomatoes (vine-ripened are best), sliced into rounds
- 2 tablespoons plump capers
- 2 handfuls of pitted green olives
- 2 tropea onions or small red onions, finely sliced
- 6 anchovies in oil, chopped
- 1 tablespoon oregano leaves
- 10 basil leaves, torn
For the vinaigrette
- 2 tablespoons saba (grape must) or balsamic vinegar
- 4 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper
Whisk together the grape must 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, onions, anchovies and herbs. Season well, then drizzle over the vinaigrette.
Leave the salad for 5 minutes, so all the flavours come together, before serving.
Nicky loved this salad and served it together with Chilled Green Beans, also from the book.
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Kavey Eats received a review copy of Sicilia by Ben Tish from publisher Bloomsbury Absolute. Book photography by Kris Kirkham, our photography by Nicky Bramley.