If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: In the summer we eat tomatoes almost every night and this recipe came about almost accidentally as I searched the pantry and fridge for ingredients to add to a bowl of tomatoes. It has since become my go-to tomato salad recipe. It can also be made with halved cherry tomatoes and either way should be doubled every time because after the leftover tomatoes sit in their juices they seem to taste even better stirred into just-cooked orecchiete pasta or toasted and torn bread. The three keys to this salad is the mild golden balsamic vinegar, which Sherry vinegar can be used for a substitute, using salted capers and chopping the garlic and salt together. —lorinarlock
Serves 4 to 6
- 2 pounds assorted heirloom tomatoes, cut into 1/2-inch-thick wedges
- 1 small clove garlic, sliced
- 1 teaspoon coarse sea salt
- 1 tablespoon salt-cured capers, rinsed
- 2 tablespoons golden balsamic or sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh thyme leaves (whole)
- Freshly ground pepper
- Arrange the tomatoes on a large plate or small platter. 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 oil and mix well. Pour over the tomatoes. Sprinkle with the thyme and pepper.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
We're obsessed with savory yogurt
Savory yogurt is whey cool.
A toast to toast.
Shop our new office.
DIY Nutter Butters.
We give it 8 tentacles up.