Platefuls of sunshine

AEOLIAN-ST YLE SUMMER SALAD

serves 4

10 medium-sized, medium-ripe, sweet red tomatoes (vine-ripened are best), sliced into rounds
2 tbsp plump capers
2 handfuls of pitted green olives
2 Tropea onions or small red onions, finely sliced
6 anchovies in oil, chopped
1 tbsp oregano leaves
10 basil leaves, torn

FOR THE VINAIGRETTE

2 tbsp saba or balsamic vinegar
4 tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

1 Whisk