Talk about versatile! The owner of numerous NYC’s hot spot restaurants such as Frankie’s Spuntino and Frankie’s 457 developed this fresh combination for effortless summer cooking. Spoon it over just about anything and the salty, spicy flavors will take anything up a notch. Equally delicious whether made fresh or a day ahead to marinate. Loved it with both our ripe heirloom tomatoes and grilled swordfish last night.
1/2 cup extra-virgin olive oil
1/4 cup pitted Castelvetrano olives, halved
2 tbs. brined capers, rinsed
1/4 cup finely chopped onion
1/4 cup loosely packed small basil leaves
1/4 cup loosely packed flat leaf parsley leaves
1/4 tsp. crushed red pepper
Sea salt
3 heirloom tomatoes (about 2 pounds), sliced thick
In a bowl, combine olive oil, olives, capers, onion, basil, parsley, and crushed red pepper. Season with 1/4 tsp. sea salt and toss.
Arrange tomato slices on a platter; season with salt. Spoon olive topping over tomatoes and serve. Serves 4.
{ 0 comments… add one now }