Ingredients

• 6 large tomatoes, sliced
• 2 tablespoons balsamic vinegar
• 5 tablespoons olive oil
• 1/3 cup halved pitted Kalamata olives
• 1/3 cup crumbled blue cheese (about 2 ounces)
• 2 tablespoons drained capers
• 4 anchovies, drained, chopped (optional)
• Fresh basil leaves

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Instructions

1. Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve.