Thursday, July 4, 2013

Tomato Salad with Capers, Anchovy and Olives

Tomato Salad with Capers, Anchovy, and Olives
by Carrie

2 pounds tomatoes, cut in to small wedges
6 anchovy filets, finely minced
2 cloves garlic, grated or finely chopped
juice and zest from 1 lemon
1/4 cup chopped parsley
1/2 cup pitted Kalamata olives
3 Tablespoons nonpareil capers, drained and rinsed

Place tomatoes in large bowl.  Combine remaining ingredients (except olives and capers) in a small bowl and stir well to combine.  Toss with tomatoes, add olives and capers.  Refrigerate for an hour before serving. 

No comments:

Post a Comment