Amalfi Salads

Solo salads for a casual help-yourself party. Start these the day before to save yourself time.

The day before.

Make the dressing.

Mix the tomato paste and vinegar in a small bowl.

Slowly whisk in the olive oil to form a smooth emulsion and season to taste.

Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.

The pine nuts can be dealt with the day before to save time.

Heat a small frying pan.

To serve.

Put the leaves in a large bowl with the tomatoes and olives.

Pour in the dressing and mix well.

Divide between eight glasses.

Sprinkle with the toasted pine nuts.

pine nuts, salad leaves, tomatoes, black olives, sun-dried tomato paste, balsamic vinegar, olive oil