Tomato, lemon and caper salad

Tomato, lemon and caper salad

By
From
Citrus
Photographer
Mowie Kay

Surprising flavours here – the lemon sweetens as it cooks, and it caramelises, ending up with a piquant sweet/sour flavour that is a surprising match for sweet, ripe tomatoes. For the full impact of this, try without the capers the first time you make it.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take a large punnet of sweet cherry tomatoes and cut each in half. Arrange over a plate and season with salt. Heat 1 tbsp olive oil in a frying pan. Segment 1 large lemon, dice and strain, reserving the juice for something else. Add the lemon to the hot oil, along with 1 tbsp capers. It should spit and sizzle. Toss a couple of times, then pour the lot over the tomatoes. Sprinkle with a few thyme leaves.
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