Fresh and Easy Antipasto

I must admit that I am enjoying the changing of the seasons. The days are getting shorter, there is a hint of chill in the air and home gardeners have more tomatoes than they know what to do with. This week, I was the lucky recipient of a bag of ripe heirlooms, and my oregano plant is going gangbusters. Here is a simple and delicious way to use this amazing bounty.

Fresh and Easy Antipasto


  • 3-4 medium tomatoes
  • 1 cup pitted green olives
  • 2 Tablespoons capers
  • 1 Tablespoon olive oil
  • 5 sprigs fresh oregano
  • fresh ground pepper


  1. In a medium bowl, mix olives and capers with olive oil. Set aside.
  2. Core and slice tomatoes. Lay tomatoes slices around the outer edge of a serving platter. Top with a few grinds of fresh black pepper.
  3. Spoon olives, capers and olive oil into the center of the serving dish.
  4. Remove leaves from oregano sprigs and sprinkle leaves over everything.
  5. Serve with a basket of fresh bread and sparkling white wine.

Your comments are always welcome!