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.

Danielle Centoni
Source: EatingWell Magazine, July/August 2014


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; protein 1.7g 4% DV; carbohydrates 7.4g 2% DV; dietary fiber 2.3g 9% DV; sugars 4.7g; fat 8g 12% DV; saturated fat 1.1g 6% DV; cholesterol 0mg; vitamin a iu 1510.3IU 30% DV; vitamin c 24.7mg 41% DV; folate 27.6mcg 7% DV; calcium 23.9mg 2% DV; iron 0.6mg 3% DV; magnesium 22.3mg 8% DV; potassium 439mg 12% DV; sodium 140mg 6% DV; thiamin 0.1mg 7% DV.

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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