Prep 10 mins
Cook 2 mins
This dish is all about the tomatoes! "Heirloom" refers to certain cultivars that have been nurtured and preserved for generations, and any varity will do for this dish. The capers add a nice crispy, crunchy, savory element. Adapted from The Conscious Cook by Tall Ronnen.
- 1⁄4 cup extra virgin olive oil plus 1 tsp. olive oil
- 1 tablespoon capers, drained
- 3 lbs mixed heirloom tomatoes, cut into 1/2-inch wedges
- 2 tablespoons fresh basil, cut into chiffonade
- sea salt
- fresh ground black pepper
- Heat 1 teaspoons of the oil in a small saute pan over medium high heat. Add the capers and cook until crisp, 1-2 minutes. Remove to a paper towel to drain.
- Place the tomatoes in a large bowl. Drizzle with the remaining 1/4 cup olive oil, add the basil, season with salt and pepper to taste. Gently toss to coat.
- Sprinkle the capers on the salads after they're plated so they stay crisp. Enjoy!
Heirloom tomatoes and fresh basil are wonderful together. I msut say that the crisped capers made this salad special. I toasted the capers a bit longer than called for. They were perfectly crispy. I cut down on the oil a bit to cut some far. Thanx for a great tomato salad!
A nice pure way to enjoy these lovely tomatoes. The crisp capers add a slight peppery pop here and there. Made as written, had to use only Red Heirlooms as it is still very early in the season combined with a very cool spring. Would really be a pretty dish with some yellow and orange Heirlooms mix in. Thanks so much for the post.
It is hard to not enjoy heirloom tomatoes, but with nothing much in the pantry this made a good dinner. Thanks for the idea.