For a delicious summer salad, combine arugula or spinach with sliced cucumbers, cherry tomatoes, olives, and a hearty ...

Robin Raisfeld & Rob Patronite In a small saucepan, combine the olive oil, parsley, onion, lemon juice, capers, garlic, and tomatoes and place over low heat until warm, about 2–3 minutes.

The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large ...

Cover with cling film and place in the fridge for 15 minutes. Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside. Heat the grill or a griddle pan to a ...

Serve with the tomato vinaigrette. Make Ahead: The tomato vinaigrette can be refrigerated for up to 3 days.

In a small bowl, whisk together tomato paste, capers, caper brine, water, ½ teaspoon salt and ¼ teaspoon pepper. Stir in shrimp, then transfer the shrimp and sauce to the bag with the orzo.