Heirloom Tomato Salad

By á-31949

Ingredients

• 2 lbs ripe heirloom tomatoes
• 8 fresh leaves of basil
• 8 leaves of purple or lemon basil
• 3 jalapenos (optional)
• 1/2 red onion
• 1/2 cup pitted kalamata olives
• 10 cornichon
• 1/2 cup sherry vinegar
• 1/2 cup extra virgin olive oil
• Coarse Salt and fresh ground pepper to taste
• 2 T capers
• 1 cup oil for frying

Preparation

Step 1

TO FRY THE CAPERS:
Place the oil in a 1 quart pot and bring to 360 degrees. Fry the capers few at a time, retrieving with a slotted spoon, and dry on a paper towel.

TO PREPARE THE SALAD:
1. Slice tomatoes into wedges, taking care to remove the core. Shake out some of the seeds and juice, keeping mostly the flesh of the tomatoes.
2. Slice the basil into chiffonade.
3. Slice the jalapenos into quarters lengthwise, remove the seeds, slice into fine slivers.
4. Slice the red onion into very thin julienne.
5. Slice the cornichon into small pieces.
6. Toss altogether, add ther vinegar and extra virgin olive oil.
7. Season with coarse salt and pepper, and garnish each plate with fried capers.
Fresh mozarella and/or avocado would be a fine optional addition to the salad ingredients.