A Caper’s Tomato Salad


  • 1/3c olive oil
  • 5 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • 3 tbsp mango vinegar (or red wine vinegar, or sherry vinegar or what you have on hand
  • 1 tsp ground pepper
  • 1/4 tsp dulse flakes
  • 1/4 tsp sea salt
  • fresh tomatoes cut in half or wedges – whatever looks good in your local market – get a bunch
  • 1/2 thinly sliced red onion
  • 1/4 c rinsed capers (as in the pickled bud of a caper bush, not as in wonderful, amazing people from Cape Breton)
  • 6 or so chopped anchovies


Heat oil in fry pan, cook garlic and paprika briefly, just until fragrant.  Cool in a large bowl.

Whisk vinegar, pepper, salt and dulse into the garlic-paprika oil. Add tomatoes, onion, capers and anchovies; gently toss.
Enjoy as side or add seared scallops as main dish.