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Tomato, caper, olive and blue cheese salad
 
Category: Salad
Yield: 6 servings
 

6 large

Tomatoes -- sliced

2 tbsp

Balsamic vinegar

5 tbsp

Olive oil

1/3 cup

Kalamata olived -- pitted And halved

1/3 cup

Blue cheese -- crumbled

2 tbsp

Capers -- drained

4

Anchovies -- chopped Fresh basil leaves

 
Procedures
 
  1. Arrange tomatoes on large platter.
  2. Drizzle with vinegar, then oil.
  3. Sprinkle very lightly with salt and generously with pepper.
  4. Sprinkle with olives, blue cheese, capers and anchovies, if disired.
  5. Garnish with basil leaves and serve