Ingredients Weight Measure
Large ripe beefsteak tomatoes 2 ea.
Drained capers 2 tsp.
Flat anchovy fillets, small tin 1 ea.
Pitted olives, preferably black 16 ea.
Red onion, thinly sliced into rings 1 ea.
Coarse salt to taste
Cracked black pepper to taste
Garlic vinaigrette dressing 1/2 cup
Feta cheese, crumbled 4 oz.
Chopped fresh basil leaves, or dried leaf basil as needed
TABASCO® brand Original Red Sauce 1/4 tsp.


  1. Slice tomatoes into 4 thick slabs each and arrange in single layer in ovenproof dish.
  2. Top tomatoes with remaining ingredients, except basil.
  3. Broil until cheese browns lightly.
  4. Sprinkle with basil and TABASCO® Sauce before serving.
  5. Dress with Garlic Vinaigrette. This salad may also be served cold. In that case, do not broil.

Yield: 2 servings