Simple dish of beautiful ripe tomatoes thinly sliced and drizzled with a tangy olive oil dressing
Cut the tomatoes into thin slices and place evenly all over serving platter.
In a mortarand pestle mash anchovies with a squeeze of lemon juice and a three or four tablespoons of olive oil.
Season with salt and pepper and drizzle over the tomatoes.
Scatter capers over the top and serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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