This simple salsa shows how a few ingredients in the right combination can produce a striking result. Capers add zing and help cut through oiliness of other food, tomatoes and extra virgin olive oil join forces becoming fruity and sweet, and a smattering of chopped shallot adds punch.
This has many uses. Try in homemade chicken burgers, with fried, barbecued or steamed fish, with snitzel, or on toast with avocado.
3 medium tomatoes
⅓ cup drained capers
2 Tbsp chopped shallot
2 Tbsp extra virgin olive oil
Flaky sea salt
1 Tbs chopped parsley
1 Chop tomatoes reasonably small and drain in a sieve for 15 minutes. Pat dry with paper towels and transfer to a bowl.
2 Tip capers onto paper towels and squeeze gently to remove brine. Add to tomatoes with shallot, olive oil, a few pinches of salt and the parsley. Although the salsa is best served immediately (the salt with continue to draw out moisture form the tomatoes and capers over time), leftovers are still pretty tasty.
Photography Aaron McLean http://www.aaronmclean.com