Tomato Salad with Shallot Vinaigrette, Capers, and Basil

By ruthg

Recipes & Menus | recipes

Tomato Salad with Shallot Vinaigrette, Capers, and Basil
A salad this simple requires the finest ingredients to make it shine.

6–8 servings

Recipe by Melia Marden

Photograph by Mirabelle Marden

May 2012

Ingredients

• 3 tablespoons minced shallots
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt plus more
• 1/2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
• 2 tablespoons rinsed salt-packed capers
• Freshly ground black pepper
• 10 fresh medium basil leaves, torn into approximately 1/2-inch pieces

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Combine shallots, vinegar, 1/2 tsp. salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

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