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Heirloom Tomato Salad with Fried Capers
“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
1Whisk 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.
2Pat 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.
3Divide 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.