At the very moment we are anchored at the east side of Stromboli, one of the Aeolian Islands, North of Sicily.
Stromboli is also one of the 3 active volcanos in Italy. At night you can see him coughing and spewing, spectacular!
On the pictures you can see the volcano, the village of San Vicenzo and Strombolicchio; the fascinating island rock off Stromboli with it’s elephant shape, many colors and a built-in staircase that let from the water to the top!
The tomatoes we bought on the Aeolian Islands are redder than red and the best I have ever tasted. They absolutely deserve a new recipe!
Our Australian guests thought it to be so delicious and finished the platter in no time.
I thought I’d share this one!
STROMBOLI TOMATO SALAD
What do you need?
• ½ kg cherry tomatoes (sun ripened if possible)
• 1 red onion
• 1 jar (or can) cooked chickpeas
• ½ cup chopped basil leafs
• 2 heaped tbsp. capers
For the vinaigrette:
• 3 tbsp. extra virgin olive oil
• 2 tbsp. balsamic vinegar
Halve the cherry tomatoes.
Cut the onion in 2 halves. Slice.
Drain the chickpeas. Rinse under cold running water.
Chop the basil leafs.
Combine the tomatoes, chickpeas, basil, capers and onion in a big salad bowl. Toss. Cool in the refrigerator for minimum 30 minutes. This salad tastes best nicely chilled.
Take out of the fridge before serving.
Add the olive oil, balsamic vinegar and sprinkle richly with pepper and salt. Taste. Add more pepper and salt if necessary.
Toss. Serve on an oval or rectangular platter. (It just looks better than in a bowl)
© Magali Schockaert and Gourmetonboard.com, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.