Slice hard green tomatoes very thin with a mandoline or knife. Place in a bowl, sprinkle with a bit of salt and toss. Drain after five or ten minutes. Add some freshly ground black pepper, a few spoonfuls of drained capers, chopped fresh parsley and a glug of extra virgin olive oil. Sprinkle with a bit of lemon juice if you like things tart and serve.
Who doesn’t love green tomatoes dusted with cornmeal and fried golden brown? But when you are looking for something light and bright, this salad is quick and delicious!