Tomato Salad with Shallot Vinaigrette, Capers, and Basil
- 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-inch slices
- 2 tablespoons rinsed salt-packed capers
- Freshly ground black pepper
- 10 fresh medium basil leaves, torn into approximately 1/2-inch pieces
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, fresh medium leaves (10)
- Beefsteak or heirloom tomatoes, cut into 1/2-inch slices, large ripe (5)
- Shallots (3 tablespoons)
- Condiments
- Red wine vinegar (3 tablespoons)
- Salt-packed capers (2 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt plus more (1/2 teaspoon)
- Olive oil, extra-virgin (1/2 cup)
- Sugar (1/2 teaspoon)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 2, 2012 (9 months ago).
136 people saved this recipe.
