Heirloom Tomato Salad with Crisped Capers
Celebrate the vibrant flavors of summer with this Heirloom Tomato Salad with Crisped Capers, a show-stopping dish that combines stunning seasonal produce with a bold Mediterranean-inspired twist. Juicy, sweet heirloom tomatoes take center stage, nestled among aromatic fresh basil, parsley, and delicate slivers of shallot. The real magic, however, lies in the crispy fried capers, offering a savory crunch that perfectly balances the brightness of the tangy red wine vinaigrette. Together with a drizzle of honey and Dijon mustard, this quick and easy salad—ready in just 20 minutes—becomes a harmonious medley of flavors and textures. Ideal as a light summer appetizer or a vibrant side dish, this recipe is perfect for showcasing your farmer's market finds and is sure to impress at any gathering.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) heirloom tomatoes
- 3 tablespoons capers (drained and patted dry)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 cup (loosely packed) fresh basil leaves
- 0.25 cup (chopped) fresh parsley leaves
- 1 small shallot (thinly sliced)
- 1 teaspoon flaky sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest (optional)
Instructions
Wash and pat dry the heirloom tomatoes. Slice them into wedges or rounds, depending on your preference, and set aside in a large serving platter.
Heat 2 tablespoons of olive oil in a small skillet over medium heat. Once the oil is hot, add the drained and dried capers. Fry the capers for 2-3 minutes, stirring occasionally, until they are crisp. Remove with a slotted spoon and place on a paper towel to drain. Reserve the oil for the vinaigrette.
In a small bowl, whisk together the red wine vinegar, honey, Dijon mustard, and the reserved oil from frying the capers. Gradually whisk in the remaining 2 tablespoons of olive oil until the dressing is emulsified. Season with a pinch of sea salt and freshly ground black pepper.
Arrange the sliced heirloom tomatoes on the platter. Tuck the sliced shallots, torn basil leaves, and chopped parsley between the tomato slices.
Drizzle the vinaigrette over the tomatoes and herbs, ensuring they are evenly coated. Sprinkle the crisped capers over the top for a burst of crunch and flavor.
Finish with a final sprinkling of flaky sea salt, freshly ground pepper, and a touch of lemon zest, if desired. Serve immediately and enjoy this refreshing salad!
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 19.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1690 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
