Pairing juicy, sweet summer tomatoes with the salty crunch of fried capers and a mustardy vinaigrette creates the most mouthwatering heirloom tomato salad recipe we've ever had. Source: EatingWell Magazine, July/August 2014

Danielle Centoni


Ingredient Checklist


Instructions Checklist
  • Whisk vinegar, mustard, tarragon (or dill), 1/2 teaspoon pepper and salt in a small bowl. Gradually whisk in 4 tablespoons oil and continue whisking until well combined.

  • Pat capers dry thoroughly. Heat the remaining 1 tablespoon oil over medium heat. Add the capers and cook, stirring occasionally, until light brown, about 3 minutes. Remove with a slotted spoon and drain on a paper towel.

  • Divide tomato wedges and cherry tomatoes among 8 plates. Drizzle with the vinaigrette and top with the fried capers. Season with pepper.


Make Ahead Tip: Cover and refrigerate vinaigrette (Step 1) for up to 5 days. Bring to room temperature and whisk before using.

Nutrition Facts

103 calories; 8 g total fat; 1.1 g saturated fat; 140 mg sodium. 439 mg potassium; 7.4 g carbohydrates; 2.3 g fiber; 5 g sugar; 1.7 g protein; 1510 IU vitamin a iu; 25 mg vitamin c; 28 mcg folate; 24 mg calcium; 1 mg iron; 22 mg magnesium;

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Rating: 5 stars
Loved it!! I made this tonight and it was very good and very easy!! I'm so glad there are leftovers I can't wait to eat it again!! Pros: Beautiful and flavorful Read More