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Heirloom Tomato Salad with Fried Capers

  • 25 m
  • 25 m
Danielle Centoni
“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. ”


    • 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


  • 1 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.
  • 2 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.
  • 3 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.
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