Tomato Salad with Shallot Vinaigrette, Capers, and Basil

salad tomato side no-cook vegetarian low cal basil healthy vegan shallot capers bon appétit pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Melia Marden

Makes 6 to 8 servings

Source

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

Method

Combine shallots, vinegar, 1/2 teaspoon 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.