Tomato Salad with Puttanesca Dressing
/
Tomato Salad with Puttanesca Dressing
Recipe by Courtney Roulston
Dietaries – Gluten free
Serves – 4 as a side
Prep Time – 10 minutes
Cooking Time – 5 minutes
Ingredients
2 x punnets Perino Medley Coloured Tomatoes
Sea salt and pepper to taste
1/3 cup (80ml) extra virgin olive oil
2 good quality anchovies
2 cloves garlic, peeled, chopped
1 tablespoon baby capers, drained
½ teaspoons dried chilli flakes (optional)
1 teaspoon dried oregano
¼ cup small pitted black kalamata olives, lightly crushed
¼ cup fresh basil, leaves picked
Method
Slice the tomatoes in half horizontally and arrange them on a serving plate cut side up. Season the tomatoes with a small pinch of salt and set aside.
Heat the oil over a medium heat in a small frying pan. Add the anchovies and cook for 1 minute, or until they start to melt into the oil.
Stir in the garlic, capers, chilli flakes, oregano and cook for 2 minutes, or until the garlic is fragrant and the capers are starting to slightly crisp on the outside. Add in the olives, half the basil leaves and cracked black pepper then turn off the heat.
Spoon the warm puttanesca dressing over the tomatoes and garnish with basil leaves before serving.
