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Tomato and Olive Salad

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 Serves: 6
2 tbsp sherry or red wine vinegar
5 tbsp olive oil
1 garlic clove, finely chopped
1 tsp paprika
4 tomatoes, peeled and diced
12 anchovy-stuffed or pimiento-stuffed olives
1/2 cucumber, peeled and diced
2 shallots, finely chopped
1 tbsp pickled capers in brine, drained
2-3 chicory heads, separated into leaves

First, make the dressing. Whisk the vinegar, olive oil, garlic and paprika together in a bowl. Season to taste with salt and reserve.

Place the tomatoes, olives, cucumber, shallots and capers in a separate bowl. Pour the dressing over and toss lightly.

Line 6 individual serving bowls with chicory leaves. Spoon an equal quantity of the salad into the centre of each and serve

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