Home > Appetizers, Side Dishes, Vegetarian > If you can use a knife, you can make Tomato Salad w/Crisped Capers

If you can use a knife, you can make Tomato Salad w/Crisped Capers


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I don’t think I have seen the movie “Attack of the Killer Tomatoes”, but I have felt under siege by the army of cherry tomatoes that have filled the garden.  Trying to avoid 80 million mosquito bites while picking tomatoes from the garden, I geared up yesterday with jeans, a hooded sweatshirt and gloves.  I still ended up with 4 bites on my face (the only area of my body exposed to those blood sucking pests) but it was worth it when I brought by harvest indoors.

cherry tomato plant

Nature's Stoplight

Here is a recipe from Tal Ronnen that I have only made once, but it will be a repeat recipe every summer, as it’s easy, fast and the word “fresh” doesn’t even capture the amazing taste of this recipe.

Heirloom Tomato Salad with Crisped Capers

Makes 6 servings

  • ¼ cup plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon capers, drained3 pounds mixed heirloom tomatoes, cut into 1/2-inch wedges ( I use cherry tomatoes and sun gold instead)
  • 2 tablespoons fresh basil chiffonade
  • Sea salt and freshly ground pepper

Heat 1 teaspoon of the oil in a small sauté pan over medium-high heat. Add the capers and cook until crisp, 1 to 2 minutes. Remove to paper towel.

Place the tomatoes in a large bowl. Drizzle with the remaining ¼ cup oil, add the basil, season with salt and pepper to taste and gently toss to coast. Sprinkle the capers on the salads after they’re plated so they stay crisp.

How do you use your cherry tomatoes?

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