Rev. Peanut's Olive Caper And Tomato Salad

Olive Caper And Tomato Salad

Necessary Items:

4 large tomatoes

50g of capers in brine, rinsed. (or in other words, no longer in brine)

About 20 olives

1 tablespoon of olive oil

Ground black pepper

A handful of rocket leaves, or basil, or wha'evva...

1 chilli of your choice

Balsamic vinegar glaze. You should be able to find this in the supermarket. If you can’t, use something else, as I can’t be arsed to go through the tedious process of balsamic vinegar reduction etc, etc. Too much hassle. Leave that to the professionals, I say.

How to do it:

• Roughly chop the tomatoes, capers, chilli and olives.

• In a bowl, mix together with the olive oil.

• Arrange rocket leaves on plates in a pretty pattern.

• Spoon the mixture over the rocket leaves.

• Drizzle with the balsamic glaze and grind some black pepper over it.

• Eat it and be thankful it’s not your main course.

Easy, innit?