I developed this 15-minute Heirloom Salad that is dairy free, gluten free and vegan, loaded with antioxidants and vitamins, and finished with a lively caper dressing that pairs perfectly with any sweet tomato or ripe Roma if heirlooms are unavailable.

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I love summer when a pile of heirloom tomatoes makes the kitchen look like a still life. The colors, the juice, the way each slice has its own personality kind of tricks you into eating better.

Im always thinking about capers with that tomato sweetness, those tiny briny bursts that make you pause, and people always ask for the name so I call it my Tomato Caper Salad. It’s rich in antioxidants and vitamins, dairy free, gluten free and vegan and ready in just 15 minutes.

Every time I plate it folks lean in like they hope for a secret.

Ingredients

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Heirloom tomatoes are juicy, full of vitamins and fiber, sweet and tangy and colorful
Red onion gives crunch and sharpness some sugar too helps balance rich flavors
Fresh basil add herbal, peppery scent and vitamin K, makes the salad smell amazing
Capers bring briny lemony salty notes tiny but punchy low calories
Extra virgin olive oil gives healthy fats smooth mouthfeel and a fruity finish
Red wine vinegar or lemon juice add bright acidity wakes flavors low in calories
Garlic adds savory depth and small health benefits a little goes a long way

Ingredient Quantities

1 1/2 to 2 pounds heirloom tomatoes, assorted, cut into wedges or thick slices or about 4 ripe Roma tomatoes

1 small red onion, thinly sliced

1/2 cup fresh basil leaves, torn or roughly chopped

2 tablespoons capers, drained and rinsed

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar or fresh lemon juice

1 small garlic clove, minced

1 teaspoon Dijon mustard (optional)

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Wash 1 1/2 to 2 pounds heirloom tomatoes, cut into wedges or thick slices (or use about 4 ripe Roma tomatoes sliced); if theyre very juicy scoop out some seeds so the salad wont get watery.

2. Thinly slice 1 small red onion and, if you want it milder, soak the slices in cold water for 5 minutes then drain.

3. Tear or roughly chop 1/2 cup fresh basil leaves and set aside.

4. Drain and rinse 2 tablespoons capers well, then pat dry.

5. Make the dressing: in a small bowl or jar whisk 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar or fresh lemon juice, 1 minced small garlic clove, 1 teaspoon Dijon mustard (optional), 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper until emulsified; add the capers and stir.

6. Place the tomatoes, drained onion and basil in a large bowl, pour the dressing over them and gently toss so the tomato slices keep their shape.

7. Let the salad sit at room temperature for 5 to 10 minutes so the flavors meld, then taste and adjust salt and pepper if needed.

8. Serve right away at room temp, drizzle a little extra olive oil if you like, and refrigerate any leftovers in a sealed container for up to 24 hours but bring back to room temp before serving.

Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large mixing bowl (for the salad)
4. Small bowl or jar for the dressing
5. Whisk or fork (to emulsify the dressing)
6. Measuring spoons (tsp and tbsp)
7. Colander or fine mesh sieve and paper towels (to drain/pat dry capers or juicy tomatoes)
8. Salad spoon or tongs (for gentle tossing)
9. Airtight container (for leftovers)

FAQ

Q: How do I pick the best heirloom tomatoes? A: Pick tomatoes that smell fruity and are slightly soft when you press them, but not mushy. Look for good color and no big bruises. If one is very soft use it right away or save it for a sauce.

Q: Can I make this ahead of time? A: You can make the dressing up to 3 days ahead and keep it in the fridge. Toss the tomatoes with dressing no more than a few hours before serving or they get soggy. If you must assemble early, wait to add the onions and basil till right before serving.

Q: What can I use instead of capers or basil? A: Swap capers for chopped olives or cornichons for a briny bite. Basil can be swapped with parsley, mint, or tarragon depending on the flavor you want. Don’t try to replace everything at once or the salad will taste different.

Q: How do I stop the salad from getting watery? A: Cut out seeds and excess juice from big tomatoes, or lightly salt them and let sit 10 minutes, then pour off the liquid. Dress the salad just before serving so juices dont dilute the dressing.

Q: Can I add cheese or make it a fuller meal? A: Yes. Burrata, fresh mozzarella, or crumbled feta are great. For protein add grilled chicken, tuna, or chickpeas to make it more of a main dish. Add them just before serving so textures stay nice.

Q: How much salt and mustard should I use? A: Start with the 1/2 teaspoon sea salt called for and taste, then adjust. Dijon is optional but helps the dressing emulsify and gives a little tang. Whisk the garlic, mustard, vinegar and oil well so the dressing clings to the tomatoes.

Heirloom Tomato Salad Recipe Substitutions and Variations

Basil: fresh flat-leaf parsley, fresh oregano, or mint. Parsley keeps the brightness, oregano adds a savory note, mint gives a cool lift.
Capers: chopped green olives (Castelvetrano or Castel), chopped cornichons, or a splash of olive brine. All give that briny, tangy pop.
Extra virgin olive oil: avocado oil for a neutral, clean flavor, or walnut oil for a toasty, nutty note, or a lighter/plain olive oil if your EVOO is too peppery.
Dijon mustard (optional): whole-grain mustard, a teaspoon of mayo to help emulsify, or just skip it and whisk the vinaigrette really well. Whole-grain keeps that tang without being sharp.

Pro Tips

– Salt the tomato pieces about 10 minutes before you toss everything together, then pat them dry with paper towels. It draws out excess water and makes the tomato flavor more intense, so the salad wont get watery and sad.
– Give the rinsed capers a quick 1 to 2 minute toast in a dry skillet until they pop a little, it adds crunchy texture and amps the briny punch without overpowering the basil.
– Hold off on mixing the garlic into the whole dressing too early, or the raw garlic will take over; add it just before tossing or mash it with a pinch of salt first so it mellows a bit.
– Let the finished salad sit at room temp for 5 to 10 minutes before serving so the flavors marry, and if you must chill leftovers bring them back to room temp for at least 15 minutes before you eat them, cold tomatoes taste flat.

Heirloom Tomato Salad Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

Servings

servings

Calories

170

kcal

Equipment: 1. Chef’s knife
2. Cutting board
3. Large mixing bowl (for the salad)
4. Small bowl or jar for the dressing
5. Whisk or fork (to emulsify the dressing)
6. Measuring spoons (tsp and tbsp)
7. Colander or fine mesh sieve and paper towels (to drain/pat dry capers or juicy tomatoes)
8. Salad spoon or tongs (for gentle tossing)
9. Airtight container (for leftovers)

Ingredients

1 1/2 to 2 pounds heirloom tomatoes, assorted, cut into wedges or thick slices or about 4 ripe Roma tomatoes
1 small red onion, thinly sliced
1/2 cup fresh basil leaves, torn or roughly chopped
2 tablespoons capers, drained and rinsed
3 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar or fresh lemon juice
1 small garlic clove, minced
1 teaspoon Dijon mustard (optional)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Directions

Wash 1 1/2 to 2 pounds heirloom tomatoes, cut into wedges or thick slices (or use about 4 ripe Roma tomatoes sliced); if theyre very juicy scoop out some seeds so the salad wont get watery.
Thinly slice 1 small red onion and, if you want it milder, soak the slices in cold water for 5 minutes then drain.
Tear or roughly chop 1/2 cup fresh basil leaves and set aside.
Drain and rinse 2 tablespoons capers well, then pat dry.
Make the dressing: in a small bowl or jar whisk 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar or fresh lemon juice, 1 minced small garlic clove, 1 teaspoon Dijon mustard (optional), 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper until emulsified; add the capers and stir.
Place the tomatoes, drained onion and basil in a large bowl, pour the dressing over them and gently toss so the tomato slices keep their shape.
Let the salad sit at room temperature for 5 to 10 minutes so the flavors meld, then taste and adjust salt and pepper if needed.
Serve right away at room temp, drizzle a little extra olive oil if you like, and refrigerate any leftovers in a sealed container for up to 24 hours but bring back to room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.