Tomato salad with olive and caper vinaigrette

salad Supplements and sauces summer
Total: 20 min. | Active: 20 min.
vegan, lactose-free, gluten-free, Low Carb

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!

Fanny Frey - fannythefoodie

Ingredients

for 4 person

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

How it's done

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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