Flavour-filled recipe for Provencal Tomato Salad with anchovies and capers

8 tbs extra virgin olive oil
4 anchovy fillets
4 large garlic cloves, unpeeled
¼ tsp dried red chilli flakes
4 tbs small non pareilles capers (Woolworths stocks it)
2 tbs white balsamic vinegar
1 tbs chopped fresh oregano
½ cup roughly chopped flatleaf parsley
1 punnet small tomatoes (350g), chopped any way you like
1 red onion, sliced
lavender flowers (optional)

How to
Use the back of a knife to give the unpeeled garlic cloves a healthy whack to crack open.

Finely chop the anchovies. Add the garlic, chilli and anchovies to the olive oil and fry on low heat for a few minutes, stirring until the anchovy has dissolved. Remove from the heat and add the capers, herbs and vinegar.

Set aside for at least half an hour so the flavours can get to know each other a bit.

Toss through the tomatoes and onion and scatter over a few fresh or dried lavender flowers if using.

More options for this recipe:
1) Add some pitted black olives

2) Panfry chicken breasts, slice and stack on the salad

3) Use caper berries instead of the non pareilles capers

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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