No. 1 : Quick Recipe
Tomatoes, Olives & Capers with Spanish Vinaigrette
- 4 Large Roma Tomatoes
- 1 Cup Chopped Manzanilla Olives (or other green olives from Spain)
- 1 Cup Sliced Large Caper Berries
- 1 Cup Chopped Piquillo Peppers (or Roasted Red Peppers)
- ½ Cup Chopped EACH Parsley and Cilantro
- *Spanish Vinaigrette
Slice the tomatoes and arrange them on a large plate. Toss the Napa with the dressing, vinaigrette and herbs. Layer them on top of the tomatoes and scatter the olives, capers and peppers on top. Let sit for 30 minutes to allow dressing to absorb into the salad and serve.
- ½ Cup EVOO
- 1 TB Capers – Chopped or Caper Paste
- 2 TB Sherry Vinegar
- 2 TB Orange Juice
- 1 TB Dijon Mustard
- Sea Salt and Freshly Cracked Black Pepper to taste
Shake all the ingredients together in a jar and taste for salt and pepper.
No. 2 : Kitchen SCOOP
I can find jarred and roasted Spanish Piquillo Peppers at my local grocery store now, but if you can’t – Roasted Red Peppers will be super in this salad. If you haven’t made them yourself yet, check out this video for the easist way to make them! Roasting Red Peppers
No. 3 : Clever Idea
Caper berries are a fun way to add both “pickley” flavor to a plate and nutrition, too. There a three varieties that are widely available; the non pareill or smallest, the capote that’s a little larger and softer and the largest of all is the caper berry. It looks like a green cherry and is full of firm seeds that burst in your mouth when you bite it. The next time you buy capers – try the berry either whole or chopped like I did in this recipe.
No. 4 : Wine FIND of the Week
A yummy wine from a woman winemaker known for her high end Malbec, this fruity, floral and aromatic wine pairs super with the crisp acidity of the salad. If you like Viognier or dry Riesling, I think you’ll love the fruit and citurs in this super-value-for-the price bottle