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tomato head lettuce cucumber celery onion red pimientos capers green anchovy olive oil salt red wine freshly ground black pepper
Viewed: 40 - Published at: 2 years agoIngredients
- 1 large, ripe tomato, chopped and drained
- 1 head lettuce (such as oak leaf, salad bowl, Boston, or iceberg), rinsed, dried, and chopped
- 1 cucumber, peeled, seeded, and coarsely chopped
- 2 ribs celery, finely chopped
- 1 Spanish onion, diced
- 3 whole red pimientos, diced
- 1 tablespoon capers, rinsed and drained
- 2 tablespoons coarsely chopped green or imported black olives (or a combination of both)
- 4 or 5 flat, oil-packed anchovy fillets, coarsely chopped
- 2 tablespoons olive oil
- Salt, to taste
- 1 tablespoon red wine or balsamic vinegar
- Freshly ground black pepper, to taste
Method
- Drain the chopped tomato in a colander, pressing down with a wooden spoon to squeeze out any excess water.
- In a large bowl, combine the chopped lettuce, cucumber, celery, onion, pimientos, capers, olives, and anchovies.
- Add the drained tomatoes.
- Using a sharp knife, give the mixture an extra chopping right in the bowl.
- Add the oil and mix thoroughly.
- Add the salt to taste, then the vinegar.
- Taste again.
- The salad should have a fairly lively flavor at this point.
- If not, carefully add a little more salt and season with the pepper.
