Heirloom Tomato Salad with Capers and Golden Balsamic Vinegar

July 27, 2010
3 Ratings
  • Serves 4 to 6
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. —Lori Lyn Narlock

What You'll Need
  • 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
  1. 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.

See what other Food52ers are saying.

  • cucinettaNYC
  • Kristen Miglore
    Kristen Miglore
  • Lori Lyn Narlock
    Lori Lyn Narlock
  • Newmsie66

5 Reviews

Newmsie66 August 11, 2010
I thought this recipe was absolutely delicious. I used sherry vinegar and much prefer this to a traditional dark balsamic dressing which I find can be a little overwhelming at times. The flavors of my freshly picked tomatoes really popped against the more subtle flavor of this dressing. Yum !
Lori L. August 12, 2010
Hi there,
Thanks so much for your feedback. I love this recipe more each time I make it--and that's a a lot. What really makes it pop is the thyme. Maybe because it's unexpected?
cucinettaNYC July 30, 2010
And what brand of golden balsamic to you recommend?
Lori L. July 30, 2010
I use a Napa Valley-based producer called Sparrow Lane, but I've seen other brands in NYC gourmet stores that I'm sure will suffice. I like the golden balsamic because it's a little more mild than say a red wine vinegar. If I don't have any on hand, I will use Sherry vinegar because it also has a more mild, almost nutty, flavor.
Kristen M. July 30, 2010
Hi lori -- how much vinegar do you use? It's missing from the ingredients list. Thanks!