Tomato Salad with Capers, Anchovy and Olives

Tomato Salad with Capers, Anchovy, and Olives
by Carrie

2 pounds tomatoes, cut in to small wedges

6 anchovy filets, finely minced

2 cloves garlic, grated or finely chopped

1/2 cup Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil

juice and zest from 1 lemon

1/4 cup chopped parsley

1/2 cup pitted Kalamata olives

3 Tablespoons nonpareil capers, drained and rinsed

Place tomatoes in large bowl.  Combine remaining ingredients (except olives and capers) in a small bowl and stir well to combine.  Toss with tomatoes, add olives and capers.  Refrigerate for an hour before serving.