Traditional tomatoes and cherry tomatoes form the basis of this salad, with lots of fresh basil and capers. Perfect for summer harvest.
Prep Time: 15 minutes
Ingredients:
- 1-1/2 pounds not-too-ripe cherry tomatoes, stemmed and cut in half
- 3 pounds large not-too-ripe tomatoes, cored and coarsely chopped
- 1 small onion (4 ounces), sliced paper thin
- 1/2 cup top-quality capers, preferably preserved in salt
- 1/2 cup (gently packed) fresh flat-leaf parsley leaves
- 3 cups (gently packed) fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- Freshly ground black pepper (optional)
Preparation:
Combine the tomatoes, onion, and capers in a large salad bowl.Mince the parsley and tear the basil leaves into small pieces (see note). Sprinkle herbs over the tomatoes and capers, drizzle with the olive oil and toss gently so that all the ingredients are thoroughly combined. Season with salt and, if desired, pepper. Toss again and serve.
Note: If using basil with tiny leaves, this step will not be necessary. Recommendation: Add vinegar or lemon juice to embolden taste, if necessary. Serve warm.
Yield: 8 to 10 servings
Recipe Source: Italian Farmhouse Cookbook by Susan Hermann Loomis (Workman Publishing)
Reprinted with permission.
