Name: Heirloom Tomato Salad with Fried Capers
Total time: 25 min
Ingredients: 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; 2 ½ pounds heirloom tomatoes, cut into 1-inch wedges; 1 pint cherry tomatoes, mixed colors, halved

Ingredients

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
2 ½ pounds heirloom tomatoes, cut into 1-inch wedges
1 pint cherry tomatoes, mixed colors, halved

Directions

Step 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.

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Step 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.
Step 3

Divide tomato wedges and cherry tomatoes among 8 plates. Drizzle with the vinaigrette and top with the fried capers. Season with pepper.

Tips

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

Nutrition Facts

Serving Size: 1 cup

Per Serving:

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.

Exchanges:

1 1/2 vegetable, 1 1/2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts