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Bon Appétit

Tomato Salad with Shallot Vinaigrette, Capers, and Basil

By Melia Marden

4.7

(30)

Image may contain Food Dish Meal Platter and Plant
Tomato Salad with Shallot Vinaigrette, Capers, and BasilMirabelle Marden

A salad this simple requires the finest ingredients to make it shine.

Recipe information

  • Yield

    Makes 6 to 8 servings

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" slices
2 tablespoons rinsed salt-packed capers
Freshly ground black pepper
10 fresh medium basil leaves, torn into approx. 1/2" pieces

Preparation

  1. Step 1

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

    Step 2

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

TagsSaladShallotVegetableTomatoBasilHerbs & SpicesSideBrunchLunchDinnerDairy FreeNut FreeGluten FreeVegetarianVeganRawKetoQuickEasyWeeknight Meals30 Minutes or LessNo-CookBon Appétit

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