Sun-Ripened Tomato and Caper Salad

A vibrant salad featuring heirloom tomatoes at peak harvest, dressed with lemony vinaigrette and briny capers for bright, garden-fresh flavor.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 0 minutes.

Serves 4.

Ingredients

• 1.5 lbs heirloom tomatoes
• 1/4 cup Kalamata olives
• 2 tbsp capers
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/4 cup fresh basil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Cut heirloom tomatoes into 1/2-inch thick slices and arrange in a single layer on a serving platter.
2. Step 2: Drizzle 2 tbsp extra virgin olive oil and 1 tbsp fresh lemon juice over the tomatoes, then sprinkle with 1/4 cup thinly sliced fresh basil, 1/4 cup pitted Kalamata olives, and 2 tbsp capers.
3. Step 3: Whisk remaining 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper in a small bowl until emulsified, then pour over the salad just before serving.
4. Step 4: Let the salad sit for 5 minutes to allow flavors to meld, then serve immediately.