handful fresh basil
陆 red onion, thinly sliced
500g/1lb 2oz ripe tomatoes (preferably heirloom, in variety of colours, shapes and sizes), washed and sliced, reserving the seeds and juice
1 tbsp salted capers, rinsed
55g/2oz Kalamata or other dark olives, stones removed, sliced
sea salt and freshly ground black pepper
4 tbsp extra-virgin olive oil, plus extra for drizzling
1 tbsp red wine vinegar