Mediterranean Heirloom Tomatoes

Juicy, sun-ripened tomatoes are in their prime right now, and there's no better way to enjoy them than in a Mediterranean-inspired salad. A selection of heirloom tomatoes, bursting with colour and flavour, is brought together with aromatic herbs, savoury anchovies, and a punchy dressing that makes every bite sing. Whether served as a light lunch or as a vibrant side dish, this recipe celebrates the best of summer’s produce.

With fresh basil from Italy, capers from the Mediterranean, and the rich depth of extra virgin olive oil, it's a plate that bursts with sunshine. Add some crusty bread, and you're ready for a perfect alfresco meal.

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 4

Ingredients

For the Dressing

• 4 tbsp extra virgin olive oil
• 1 fat clove garlic, finely minced
• 3 anchovy fillets, finely sliced
• 2 tbsp red wine vinegar
• 1 tbsp fresh oregano, finely chopped
• 5 black olives, pitted and finely diced
• A pinch of dried chilli flakes (optional)

For the Salad

• 500g selection of heirloom tomatoes (mixed colours and sizes)
• 1 large bunch of flatleaf parsley, roughly chopped
• 1 large bunch of basil, roughly torn
• 1 red onion, finely sliced
• 4 tbsp small non-pareil capers or ½ cup caper berries
• Cape Herb & Spice salt and black pepper, to taste

Method

1. Slice the tomatoes into a variety of sizes and shapes for visual appeal, and place them cut-side up in a colander. Generously grind Atlantic Sea Salt over the tomatoes and let them stand for 20 minutes to allow the juices to draw out.
2. While the tomatoes are resting, make the dressing. Heat the olive oil in a thick-based saucepan over low heat, and add the garlic and anchovies. Remove from the heat immediately, stirring until the anchovies have broken down and melded into the oil. Add the red wine vinegar, oregano, chilli flakes (if using), and olives. Stir well to combine, then set aside.
3. Once the tomatoes have rested, transfer them to a serving dish. Add the flatleaf parsley, basil, red onion, and capers to the tomatoes. Drizzle the dressing over the salad, tossing everything together gently to coat. Finish with a generous grinding of black pepper and more salt if needed.
4. Serve immediately, with a side of crusty bread for mopping up the dressing.