Tomato salad with capers and black olive

A simple, fresh tomato salad with red onion, capers, black olives, flat-leaf parsley and balsamic vinegar. Letting the red onion sit briefly with the balsamic vinegar softens its flavour and allows the dressing to soak nicely into the tomatoes.

Serves: 4
Preparation: 15 minutes
Cooking: 0 minutes
Total time: 15 minutes

Ingredients

• 600 g ripe tomatoes, at room temperature
• 1 small red onion
• 2 tablespoons capers
• 75 g black olives
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons finely chopped flat-leaf parsley
• Freshly ground black pepper
• Fine sea salt

Preparation

• Cut the tomatoes into wedges or large pieces.
• Peel the red onion and cut it into thin half-rings.
• Drain the capers.
• Halve any large olives, if necessary.
• Finely chop the flat-leaf parsley.

Method

1. Marinate the onion
   Put the red onion in a bowl with the balsamic vinegar and leave it for 5 minutes. This makes the onion slightly milder in flavour.
2. Add the tomatoes
   Add the tomatoes, capers and black olives.
3. Toss the salad
   Pour in the olive oil and gently toss the salad together.
4. Season the salad
   Season with freshly ground black pepper and a little sea salt. Be careful with the salt, as the capers and olives are already salty.
5. Let the flavours meld
   Leave the salad to stand for 10 minutes, if desired, so that the flavours can come together better.
6. Add the parsley
   Stir the flat-leaf parsley through the salad just before serving.

This salad goes well with grilled meat, fish, pasta, bread or as part of a simple Mediterranean table. You can add a little oregano, if desired, but using only flat-leaf parsley keeps the salad fresher and more elegant.