Nutrition per serving may change if servings are adjusted.
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons chopped fresh tarragon or dill
½ teaspoon freshly ground pepper, plus more to taste
¼ teaspoon salt
5 tablespoons extra-virgin olive oil, divided
3 tablespoons capers, rinsed
2½ pounds heirloom tomatoes, cut into 1-inch wedges
1 pint cherry tomatoes, mixed colors, halved
Whisk vinegar, mustard, tarragon (or dill), ½ 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.
103 calories;8 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 28 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,510 IU vitamin A; 25 mg vitamin C; 24 mg calcium; 1 mg iron; 140 mg sodium; 439 mg potassium
Vitamin C (42% daily value), Vitamin A (30% dv)