Heirloom Tomato Salad with Red Onion and Capers
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!
Equipment
Ingredients
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
Instructions
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.
Notes
Salad Storage:
Garlic Rosemary Oil Storage: Store in an airtight container in the refrigerator for up to 2 months.
- 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.
Tried this recipe?Let us know how it was!