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
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Ingredients
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2 pounds
assorted heirloom tomatoes, cut into 1/2-inch-thick wedges
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1
small clove garlic, sliced
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1 teaspoon
coarse sea salt
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1 tablespoon
salt-cured capers, rinsed
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2 tablespoons
golden balsamic or sherry vinegar
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1 tablespoon
extra-virgin olive oil
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1 tablespoon
fresh thyme leaves (whole)
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Freshly ground pepper
Directions
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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.
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