Heirloom Tomato Salad with Red Onion and Capers

Salads  ·   Italian  ·   Vegetarian  ·   Vegan  ·   Healthy  ·  
Heirloom Tomato Salad with Red Onion and Capers, Sacha Served What

Summer is the best time for tomatoes and this salad lets them shine! Heat to the farmer’s market and find new varieties, then use them in this recipe!

One of my favorite activities is going to the farmer’s market; I actually go year-round. I live close to Union Square and their market is THE PLACE TO BE, especially in the warmer months. Along with copious amounts of produce, you can find baked goods, poultry, fresh fish, and delicious cheese.

But let’s talk tomatoes – what’s your favorite variety? I don’t think I can choose just one, there are so many, like THOUSANDS. I was at the market the other day and walked by the booth for Central Valley Farm (they’re based out of New Jersey). Their tomatoes literally stopped me in my tracks. So many different types, but I chose only two: violet jaspers and sweet candy icicles. Hello Gorgeous! I was planning on making something else that day, but after seeing these babies, I pivoted to a new recipe idea.

For the tomato lovers out there, this salad is a must-try. It’s simple and allows the heirloom tomatoes to be the star of the dish. What should you serve with it? I recommend a simply prepared fish or steak and some roasted potatoes. The Garlic Rosemary-Infused Olive Oil used in the dressing works perfectly and the recipe will leave some leftover for you to use another time! Dip some toasted bread into it, toss it with some pasta, or use it to make those roasted potatoes; you’ll be happy you saved the leftovers!

Ingredient Notes:

  • Red Onion – If you are allergic to red onion or just don’t like it, shallots are a great substitute.
  • Non-Pareil Capers – These are the small guys!
  • Red Pepper Flakes – The recipe calls for such a small amount, it’s really not spicy at all. However, if you like spicy, double the amount I call for in this recipe.
  • Parsley – Feel free to substitute basil in here if you prefer it to parsley.
  • Garlic Rosemary-Infused Olive Oil – I really love the rosemary in this, but if you can’t find any fresh, you can just infuse the oil with garlic and leave out the rosemary. It will still be delicious! I’ve been obsessed with Veritat olive oil lately, my friend introduced me to it and it’s the absolute best!
Heirloom Tomato Salad with Red Onion and Capers, Sacha Served What

Heirloom Tomato Salad with Red Onion and Capers

5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine American
Servings 3


For the Salad:

  • 1 lb. heirloom cherry or grape tomatoes cut in half lengthwise
  • ½ medium red onion thinly sliced
  • 1 ½ tablespoons non-pareil capers
  • ¼ teaspoon red pepper flakes
  • ¼ cup parsley leaves roughly chopped
  • 2 tablespoons chives
  • 2 tablespoons Garlic Rosemary Oil recipe below
  • 1 tablespoon red wine vinegar
  • ½ teaspoon Kosher salt
  • Freshly ground black pepper to taste

For the Garlic Rosemary Oil:

  • 2 sprigs fresh rosemary leaves picked off
  • 5 cloves fresh garlic smashed
  • 1 cup extra-virgin olive oil


For the Salad:

  • Place all of the ingredients into a large mixing bowl and toss to combine. Taste and season with more salt and pepper, if desired.

For the Garlic Rosemary Oil:

  • Place all of the ingredients into a small pot and set over low heat. When the garlic starts to sizzle, turn off the heat and let sit for at least one hour before using.


Salad Storage: 
  • Dressed – Store in an airtight container in the refrigerator for up to 24 hours.
  • Undressed – Store in an airtight container in the refrigerator for up to 3 days. Toss with the dressing, salt, and pepper when ready to serve.
Garlic Rosemary Oil Storage: Store in an airtight container in the refrigerator for up to 2 months. 
Keyword capers, easy, Heirloom Tomato, infused oil, quick, summer
Tried this recipe?Let us know how it was!

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