Description
A fresh and vibrant Tomato and Artichoke Salad featuring tangy capers, sweet red onion, and fragrant oregano, dressed with olive oil and lemon juice. Perfect as a light appetizer or side dish.
Ingredients
Scale
Vegetables
- 3 to 4 tomatoes, sliced into 1/3″ (0.5cm) slices
- Few tinned artichokes, roughly chopped
- 1/4 red Spanish onion, finely sliced
Seasonings and Herbs
- 1 tbsp baby capers, or ordinary capers roughly chopped
- 1 1/2 tsp salt flakes
- Fresh pepper, to taste
- 2 tbsp fresh oregano leaves, or other herb of your choice
Dressing
- 2 tbsp olive oil
- Juice of 1/2 lemon
Instructions
- Arrange Tomatoes: Lay the tomato slices on a plate, slightly overlapping each other to create a base for the salad.
- Add Capers, Artichokes, and Onion: Scatter the baby capers, chopped tinned artichokes, and finely sliced red Spanish onion evenly over the tomato slices.
- Season: Sprinkle the salt flakes and fresh pepper over the salad to enhance flavor.
- Add Herbs: Scatter fresh oregano leaves (or your preferred herb) on top to add aroma and freshness.
- Dress the Salad: Drizzle olive oil and the juice of half a lemon evenly over the ingredients to bring all the flavors together.
- Rest: Leave the salad to sit for 5 minutes, allowing the salt to draw out the tomato juices, enriching the overall flavor without making the tomatoes too watery.
Notes
- Use ripe but firm tomatoes for the best texture and flavor.
- Adjust the amount of capers based on your preference for saltiness and tang.
- Do not leave the salad resting for too long after salting to avoid excess liquid.
- This salad is best served fresh but can be chilled for 10-15 minutes if preferred.
- Substitute oregano with basil or thyme for a different herbal note.
