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
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.
* 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.