Bursts of Summer, Ultra Red Tomato Salad

This is a vibrant salad for any Summer table.  Remember to leave the tomatoes out of the fridge if that's where you normally store them as you will want as full a tomato flavour as possible.  Add sweet red peppers or fresh red paprika and slice them as thinly as the red cabbage.  Lay all the salad ingredients in a bowl, nicely mixed together.

The dressing, with its raw garlic and chilli needs to stand in the oil and vinegar for an hour before being poured over the salad itself so that a certain amount of "cooking" is done.

The salad

• 250 grams of ripe medium tomatoes (left out of the fridge for a least half a day and thickly sliced)
• One large red onion (halved and thinly sliced)
• One Quarter of red cabbage (thinly sliced)
• Sweet peppers/paprika to taste
• Two large bulbs of beetroot (roasted with olive oil for 35 minutes in a 180 degree C oven, allowed to cool, skinned and thickly sliced)

The dressing 

• Two large cloves of garlic (crushed)
• Two teaspoons of capers (preserved in salt and rinsed - chopped finely
• A small red chilli (deseeded and chopped finely)
• Three dessert spoons of red wine vinegar
• One teaspoon of honey
• Three dessert spoons of extra virgin olive oil