Jun 162016

4 beefsteak tomatoes (or 4 cups of cherry tomatoes, sliced in half, or a combination)
1 sweet onion, chopped
1/4 cup Ariadne Pure Capers
1 tablespoon dried Greek Oregano
1/4 cup parsley, chopped
Juice of 1 lemon
1/2 cup Ariadne Pure Extra-Virgin Olive Oil
Sea Salt
Freshly ground pepper


  1. Slice the tomatoes over the serving bowl so that none of the juice is lost.
  2. Add the onion and capers, oregano and parsley and squeeze the lemon over them.
    Gently mix in the lemon juice.
  3. Add the olive oil and toss until thoroughly mixed.
  4. Add sea salt and pepper to taste.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

Write a Comment

Additional comments powered by BackType