Heirloom Tomatoes with Capers and Basil
4.3(708 ratings)When heirloom tomatoes are in season, the best thing you can do is get out of their way. Cut into chunky wedges of yellow, green-striped and deep red, they need only salt to draw out their juices. Capers add a salty pop, basil brings sweetness and perfume, and olive oil ties it together. Keep a spoon nearby for the pink juices left at the bottom.
- Hands-on
- 10 min
- Marinate
- 10 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Core the tomatoes and cut them into irregular wedges and thick slices so the different shapes and colors show, then place in a wide white bowl.
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Step 2: Sprinkle the salt over the tomatoes and leave for 10 minutes, letting the juices pool and the flavor concentrate.
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Step 3: Scatter the capers and sliced onion over the top, then drizzle with the vinegar and olive oil without stirring too much.
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Step 4: Tear the basil over the bowl at the very last minute so it stays green, and serve with an extra splash of olive oil.
Same technique, different aisle
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