I love this salad with barbecues, the mint and cider vinegar add a delicious garden freshness and cut through the richness of the meat.
As ever this is more of an idea than a recipe and can be used as a starting point to add to / substitute ingredients and make it your own (onions / olives / anchovies / garlic / lemon juice / olive oil all work well).
With a dish this simple it's really important that the tomatoes are super ripe and fresh, only make it in season and buy the best that you can afford.
Ingredients
Tomatoes to fill a dessert bowl
Tblsp capers (brined, salted or pickled are all OK here)
Small bunch of mint leaves (stalks discarded)
Tsp extra virgin rape (canola) oil
Tsp cider vinegar
Directions
1) Chop tomatoes to bitesize pieces, even if they're small cut them in two as it allows the dressing to coat / mix with the juices, add a little salt (but remember the capers will also season).
2) Finely chop the mint into ribbons (easier if rolled up into a 'cigar' first).
3) Add the tomatoes, mint and capers to the bowl with the vinegar and oil, combine well and serve.
The salad's delicious fresh but is also great the day after, the flavour will have changed and combined but not at all in a bad way!
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