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Author Notes: This is one of those recipes that was created because I wanted to make a caprese salad but didn't have all of the ingredients on hand. So I looked around the kitchen and my herb garden and voila! this salad was born. I like to make it with golden balsamic vinegar, because it has a mild flavor, but I've made it with every other type of vinegar, from red wine to Champagne. I've also made this salad with cherry tomatoes for large groups but it's best with wedges of heirloom tomatoes. And any leftovers taste fantastic tossed with freshly cooked pasta still warm. The pasta soaks up the tomato juices and it's too delicious to describe! - lorinarlock
- 2 pounds assorted heirloom tomatoes, cut into 1/4-inch-thick wedges
- 1 small garlic clove, sliced
- 1 teaspoon coarse sea salt
- 1 tablespoon salt-cured capers, rinsed
- 2 tablespoons golden balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- Freshly ground pepper
- Put the tomatoes in a bowl.
- Put the garlic on a cutting board, pour the salt over the garlic and chop together until the garlic is cut into very small pieces and the salt begins to dissolve slightly.
- Put the capers in a small bowl and mash lightly with a fork. Add the garlic mixture and stir together. Add the vinegar and olive and mix well. Pour over the tomatoes, toss to coat well. Sprinkle with the thyme and pepper. Serve
- This recipe was entered in the contest for Your Best Recipe with Vinegar
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