Tomatoes are a great edible joy of summer. I know I’m a little early here, but with farm markets opening across the country you might be able to find a few perfect previews to put to use in this salad. Look for plump tomatoes with smooth, shiny skin and no blemishes. They’re available in a range of beautiful colors from bright yellow to purple to traditional red. Store tomatoes at room temperature and use them quickly. Refrigerating dulls their sweet, vibrant flavor.
Combine 4 cups diced tomatoes, 1 thinly-sliced shallot and 4 teaspoons drained capers in a medium bowl. Pour in 1/4 cup of your favorite vinaigrette (you can learn to make your own here) and toss until the tomatoes are evenly coated. Season the salad generously with salt and pepper. Set aside for at least 15 minutes or up to 1 hour before serving. The flavor will intensify the longer the salad sits. Serves four.