Anchovy tomato salad
|1 cup||Red cherry tomatoes|
|1 cup||Yellow cherry tomatoes|
|4||Anchovies, drained and chopped|
|8||Kalamata olives, pitted and sliced|
|2 Tbsp||Capers, rinsed and drained|
|100 g||Mozzarella cheese, sliced or diced|
- Thickly slice the red tomatoes and overlap on a flat serving plate. Halve the cherry tomatoes and place on top of the red tomato slices. Dot with the anchovies, olives, capers and mozzarella.
- Whisk the pesto, olive oil and lemon juice to taste. Just before serving, drizzle with the pesto and sprinkle with black pepper.
See Jan's other recipes using tomatoes