Simple and gorgeous.
Some recipes are a matrix of ingredients, woven together to create deep flavor profiles. Others are only a few, carefully selected and thoughtfully composed. Of all the recipes I’ve ever written, this tomato salad is the clearest example of the second type.
Thick, juicy tomato slices drizzled with olive oil and red wine vinegar and sprinkled with shallot, fresh basil, and crispy fried capers. The tang of the vinegar and bite of the shallot balance the sweet tomato and rich olive oil, while those crispy capers give texture and little pops of saltiness that are both unexpected and delightful.
If you’ve never fried capers before—total honesty? I hadn’t before I made this salad!—it’s not hard. You’ll want to use the smallest, highest-sided pot you have so you don’t need to use a lot of oil and avoid splatters as much as possible. You’ll also want to dry the capers as thoroughly as possible—again, to avoid splatters. Keep a slotted spoon or a fine mesh spider close at hand to remove the capers quickly as soon as they’re done, and get them directly on a paper towel-lined plate so they’ll crisp up as they cool instead of sogging out in a pool of oil. Nervous? Don’t be. It’s super easy, super quick, and so worth the extra effort!
This salad is not complicated. It’s just a few ingredients arranged on a plate. Some might even question whether or not it’s a recipe. But with a gorgeous ingredient like these tomatoes, overcomplicating them with elaborate preparation and too many additional flavors can overshadow and diminish their beauty. Sometimes the best way to cook is to cook as little as possible.
Enjoy!
Heirloom Tomato Salad with Crispy Capers
(Serves 4)
¼ c. plus 2 tbsp extra virgin olive oil, divided
2 tbsp small capers, drained and patted dry
3 large heirloom tomatoes (preferably different colors)
1 teaspoon kosher salt
2 tbsp. red wine vinegar
½ small shallot, finely chopped
2 tbsp. fresh basil leaves
Method
Heat 4 tablespoons olive oil in a small pot until shimmering. Add capers and cook until crisp, about 2 minutes. Remove from pan using a slotted spoon and drain on a paper towel-lined plate. Let oil cool, then strain and save for another use.
Season sliced tomatoes with kosher salt and arrange in an overlapping pattern on the plate (use either two dinner-sized plates or one large platter). Drizzle with olive oil and red wine vinegar, then sprinkle with shallot, crispy capers, and fresh basil.
Originally posted July 23, 2022.
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