Spicy tomatoes vinaigrette:* (adapted from Samin Nosrat book)
2tablespoonsDiced shallots or onion
2tablespoonsRed wine vinegar, apple cider or coconut vinegar
1tablespoonsAged balsamic vinegar
8ouncesTomatoes or cherry tomatoes225/250 grams
5tablespoonsExtra-virgin olive oil
Chili flakes, a few basil leaves & salt
1Garlic clove
Instructions
Prepare the vinaigrette:
Into a bowl, add diced shallot/onion and vinegars, then set aside for about 10/15 minutes.
Cut tomatoes in half, grate the tomatoes halves with a large slicing holes grater until only skin remains.
You can also use cherry tomatoes like I did, but this will require more time.
Discard skins (read notes** to see what you can do). Add tomato pulp to diced onion and vinegar.
Stir then add oil, basil, a good pinch of salt and chili flakes to taste, plus one garlic clove.
Let stand for 10 minutes or more, then remove garlic.
Taste vinaigrette with a piece of bread, adjust salt and vinegar as needed.
Assemble the salad:
Slice the cucumber and cut your cherry tomatoes in halves.
Put them into a bowl, add capers and olives to taste, a few leaves of basil and diced chives.
Pour a few tablespoons of vinaigrette and toss, then taste and add salt if needed.
If you don't eat it immediately, store it into an airtight container and eat the day after.
Notes
* You will have Vinaigrette leftovers: you can store it in a jar and use it in the following days. It's AMAZING on top of a piece of toasted bread (might be my favorite thing in Summer!)** Don't throw tomatoes skin in the garbage: store them into an airtight container/jar and next time you prepare pasta, add them to tomato sauce, then blend with a food processor.