ACTIVE: 15 MIN
TOTAL: 15 MIN
– 3 lb. heirloom tomatoes, cut into wedges
– 2 tbsp. drained capers
– Extra-virgin olive oil, for drizzling
– Aged balsamic vinegar or balsamic glaze, for drizzling
– 1/2 cup mixed fresh herb leaves (such as basil, mint, and cilantro)
– Flaky salt, for garnish
Arrange the tomatoes on a platter or in a large bowl. Top with the capers. Drizzle with oil and vinegar. Top with the herbs. Season the salad with pepper and the flaky salt.
Recipe by Janet Taylor McCracken
This recipe originally appeared in the Summer 2020 issue of Reveal, Drew & Jonathan’s lifestyle magazine.