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Tomato and Salami Salad (Insalata Di Pomodorie Salame)

This is one of the simplest and one of the most typical of Italian antipasto dishes. Serve with lots of crusty bread to mop up the sauce, and some mellow Chianti Classico wine.

ingredients

serves 6
1/2 kg (1 lb) Tomatoes, thinly sliced
175 g (6 oz) Salami, thinly sliced
6 Black olives, chopped
6 Tbs Olive oil
3 Tbs White wine vinegar
1 tsp Lemon juice
1 Large garlic clove, crushed
Salt and pepper to taste
1 Tbs Chopped fresh basil

method

1. Arrange the tomato and salami slices in a serving dish. Separate the rows with the chopped olives.

2. Combine all the remaining ingredients, except the basil, in a screw-top jar and shake well to blend. Pour the dressing over the tomato mixture.

3. Chill in the refrigerator for 15 minutes. Sprinkle over the chopped basil before serving.

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