Heirloom Tomato Salad with Fried Capers

July/August 2014

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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.

Heirloom Tomato Salad with Fried Capers

Makes: 8 servings

Serving Size: 1 cup

Active Time:

Total Time:


  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons chopped fresh tarragon or dill
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons capers, rinsed
  • 2 1/2 pounds heirloom tomatoes, cut into 1-inch wedges
  • 1 pint cherry tomatoes, mixed colors, halved


  1. 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.
  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.

Tips & Notes

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


Per serving: 103 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 5 g total sugars; 2 g protein; 2 g fiber; 196 mg sodium; 439 mg potassium.

Nutrition Bonus: Vitamin C (41% daily value), Vitamin A (30% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 1/2 fat

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