Rating: 5 stars
2 Ratings
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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.

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

1 cup
103 calories; protein 1.7g; carbohydrates 7.4g; dietary fiber 2.3g; sugars 4.7g; fat 8g; saturated fat 1.1g; vitamin a iu 1510.3IU; vitamin c 24.7mg; folate 27.6mcg; calcium 23.9mg; iron 0.6mg; magnesium 22.3mg; potassium 439mg; sodium 140mg; thiamin 0.1mg.

1 1/2 vegetable, 1 1/2 fat