Ingredients
- 1 beefsteak tomato, cut into fat wedges
- Olive oil (for drizzling)
- Splash of vinegar
- 1 large hard-boiled egg, crumbled
- 1 teaspoon drained capers
- 2 oil-packed anchovy fillets
- Fresh parsley (for serving)
Steps
- Arrange tomato wedges on a plate. Drizzle with oil and vinegar. Top with egg and capers, then drape anchovy fillets over. Top with parsley.