Heirloom Tomato Salad Crisped Capers Recipes

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

PANZANELLA TOMATO TOAST WITH CRISPY CAPERS AND BASIL LEAVES

Steps:

• Heat oil in a medium skillet over medium-high. Add capers and fry, stirring occasionally, until crisp, about 2 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate to drain and season with salt. Fry basil in batches in same skillet until crisp, about 30 seconds. Transfer to paper-towel lined plate and season with salt. Let oil in pan cool slightly.
• Toss cucumber, tomatoes, onion, vinegar, fried capers, and 1/4 cup warm caper-basil oil in a large bowl. Season with salt and pepper. Vigorously rub one side of hot toasts with garlic, then top with tomato mixture. Top with fried basil leaves and serve warm.

HEIRLOOM TOMATO SALAD WITH CRISPED CAPERS

Steps:

• Heat 1 teaspoons of the oil in a small saute pan over medium high heat. Add the capers and cook until crisp, 1-2 minutes. Remove to a paper towel to drain.
• Place the tomatoes in a large bowl. Drizzle with the remaining 1/4 cup olive oil, add the basil, season with salt and pepper to taste. Gently toss to coat.
• Sprinkle the capers on the salads after they're plated so they stay crisp. Enjoy!