Yes, I did that thing, I Instagrammed my dinner. A quick snap on the phone and onto social media. To be fair I do this as much to remember the things I make as to be show-offy about food and in this case I’m glad I did because something that was really put together on the hoof has become one of this summer’s favourites.
I used a combination of bought red ‘piccolini’ tomatoes and ‘yellow pear’ an heirloom variety that we’ve grown at the plot, having said that I don’t think it matters which variety tomatoes are used for this but they should be sweet. It’s the contrast between that sweetness and the salty, sharp flavour of the capers that make it taste so good. It’s nice served with a ball of buffalo mozzarella or on toasted sour dough as a bruschetta.
Total Time: 10 minutes
Sweet tomatoes at room temperature
Capers in brine
Salt flakes such as Maldon
Small basil leaves
Depending on the size of the tomatoes either slice or cut in half and arrange on a plate.
Drain the capers of excess liquid and scatter over the tomatoes.
Sprinkle over some salt flakes.
Drizzle with olive oil and add some small basil leaves.