1 small red onion, thinly sliced into rounds
¼ cup freshly squeezed lemon juice
2 Tbsp extra virgin olive oil
1 Tbsp runny honey
¼ cup capers, drained
500g ripe tomatoes , roughly chopped (I used a mix of NZ Hothouse Manuka, Cocktail Truss & Roma)
1 handful fresh basil leaves
100g soft goats cheese, crumbled
3 Tbsp crispy shallots
Dressing: Combine all dressing ingredients together in a bowl with ½ tsp flakey sea salt. Set aside for 20
minutes to allow the onion to marinate.
Salad: Heat a drizzle of olive oil in a small frying pan on high heat. Add the drained capers and fry for
4-5 minutes, tossing often, until crispy. Remove from heat and set aside until ready to serve.
Serve: Prep tomatoes and arrange over a serving platter, along with the crumbled goats cheese and basil
leaves. Season tomatoes well with salt and pepper. Spoon the onion dressing over the top, then sprinkle
over the fried capers & crispy shallots. Serve.
Recipe credit: Melie's Kitchen