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.
This Tomato, Shallot & Caper Salad is one of my all time favorite ways to use fresh, ripe, summer tomatoes. You can mix it up by using different vinaigrettes so it’s like a new salad every time. I love-love-love it with Sherry Dijon Vinaigrette, but it’s equally tasting with Italian Dressing. The capers, and their tangy, briny, pickly bite, are the perfect contract to the sweetness of the tomatoes. Small capers don’t require chopping but the larger variety pack a big, salty punch so a rough chop will help balance their flavor.
Choose tomatoes that are ripe, but not overly so. The extra liquid tomatoes will give you a soggy salad.
Store tomatoes at room temperature for best flavor. Refrigerating dulls their flavor.
Making a Vinaigrette
- 4 cups diced fresh tomatoes
- 1 shallot, thinly sliced
- 4 teaspoons capers, drained
- 1/4 cup your favorite vinaigrette
- Salt and pepper, to taste
- Combine diced tomatoes, shallot and capers in a medium bowl. Stir 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.