- Tomatoes
- Olive oil
- Splash of vinegar
- Crumbled hard-boiled eggs
- Capers
- White anchovy fillets
- Chopped flat-leaf parsley
- Cut tomatoes into fat wedges. Drizzle with olive oil and a splash of vinegar. Top with crumbled hard-boiled eggs and capers, then drape white anchovy fillets over. Top with some chopped flat-leaf parsley.