Tomato, Caper and Ġbejniet Salad
I just can’t kick the combination of tomatoes and capers – sweetness countered by that distinct salty, acidic punch. Add to that some creamy ġbejniet or ricotta and you’ve got a side salad that marries the flavours of Malta. It’s also very easy to whip up, so you’re bound to make friends with it.
Ingredients 10
50 g capers, rinsed and patted dry
2 tbsp olive oil, for frying capers
3 tbsp extra-virgin olive oil, for serving
4 ġbejniet cheeselets, fresh
600 g ripe tomatoes, beefsteak are ideal, thickly sliced
1⁄2 red onion, finely sliced
salt and pepper
2 tsp red-wine vinegar (sherry vinegar)
1 handful mint leaves, small, roughly chopped
1 handful basil leaves, small
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Method 4
In a saucepan, heat 1 tbsp of the (for frying capers) over medium heat. Add the and cook until they begin to fry and become crispy. Scoop onto paper towel to drain.
Quarter the , or break the ricotta into large pieces. Arrange the slices and pieces of cheese on a large platter and scatter with the .
Sprinkle with salt and pepper, then drizzle with the remaining and .
Top with the and . Serve with crusty bread.
Simon Bajada's tips
Frying the capers gives some texture and concentrates their flavour (but is not strictly necessary).
For anyone wanting their salad with less dairy, a little grated semi-dried ġbejniet or ricotta salata can be used instead of the fresh cheese.
