- 2tbsp olive oil
- 1tbsp white wine vinegar
- 1kg mixed, very ripe tomatoes – we used 2 beefsteak, 5 large vine, 10 baby plum, and 10 Extra Special Sweet Aromatico
- 1 small red onion, finely sliced
- 10 large olives, pitted
- 1tbsp capers
- Parsley, torn, to garnish
- Crusty bread, to serve
To make the dressing, whisk the olive oil and vinegar together in a small bowl with a fork. Set aside.
Slice the larger tomatoes or cut into wedges. Halve the small ones. Arrange all the tomatoes in a large serving dish. Add the red onion and olives, sprinkle over the capers and parsley. Drizzle over the dressing and season to taste. Serve immediately with the crusty bread.