Tomato salad with olive and caper vinaigrette

Tomato salad with olive and caper vinaigrette

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 106 kcal
, Fat: 8 g
, Carbohydrate: 6 g
, Protein: 1 g

I always look forward to tomatoes in summer and even though they taste delicious cooked in sugo and the like, I don't think you can beat raw tomatoes. Of course, you can serve fresh tomatoes simply with olive oil and salt. However, I'd like to share with you a slightly more interesting take on a tomato salad. In this recipe, the sweetness of the tomatoes is complemented by a salty, sour vinaigrette made from olives, capers and plenty of lemon. Just heavenly!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vinaigrette

1 organic lemon
1 tbsp balsamic vinegar
2 tbsp olive oil
1 garlic clove, finely chopped
60 g pitted black olives, finely chopped
30 g capers, finely chopped
¼ tsp salt

Tomatoes

500 g tomatoes, cut into slices
some basil leaves
¼ tsp sea salt
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How it's done

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Vinaigrette

Grate a little zest from the lemon and set aside, squeeze out the juice. Mix the lemon juice with the balsamic and all the other ingredients up to and including the capers, season with salt.

Tomatoes

Plate up the tomatoes, drizzle with the vinaigrette, garnish with the basil, salt and reserved lemon zest.

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