Ingredients

• 4 vine ripe tomatoes, seeded and chopped
• 1/2 red onion, chopped
• 3 tablespoons capers
• 1/2 cup kalamata olives, pitted and coarsely chopped
• 6 anchovies (1 tin of flat filets), chopped
• 1 garlic clove, chopped
• 1/3 cup flat-leaf parsley, a couple of handfuls, coarsely chopped
• Extra-virgin olive oil, for drizzling
• 12 to 15 fresh basil leaves: pile leaves, roll into a log and shred or tear
• Salt and black pepper

Browse by ingredient

Instructions

1. Combine tomatoes, onions, capers, olives, anchovies, garlic and parsley in a medium bowl. Dress with a drizzle of extra-virgin olive oil, just enough to lightly coat the salad, 1 to 2 tablespoons. Sprinkle in basil, salt and pepper, toss again and adjust seasonings, to your taste.