Rewind back to August 2019, after spending 8 hours in the scorching heat watching the Palio di Siena horse race I treated myself to a gorgeous 5 star dinner. One of my most curious and favourite courses was “Pomodoro, anguria, cipolla e capperi” and this is my take on it.
Ingredients
Fresh watermelon, cubed
Large cherry tomatoes
1 /2 white onion
Dried capers (or preserved ones work fine)
Fresh basil
Red wine vinegar
Extra virgin olive oil
Method
Cut your watermelon into cubes, around 2cm square.
Slice the tomatoes in half and arrange these onto your plate with the watermelon.
Top each watermelon cube with a dried caper (trust me this is such a mind blowing combination!)
Cop the white onion into 3 wedges and seperate the layers, placing around the plate (to personal taste, I actually prefer it without)
Top with a good drizzle of olive oil and you want about half the amount of vinegar following.
Lastly top with the smaller basil leaves and serve!
You can add some salt to the tomatoes, keep in mind the capers are salty!
Chanel's Tapas Bar 