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Santorini tomatoes with island capers and herbs. Built on two of the island's greatest ingredients — together.
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ingredients
🍅 PRODUCE
•
500g ripe cherry or vine tomatoes
•
½ small red onion, paper-thin
•
Fresh basil and mint
🫙 PANTRY
•
4 tbsp Santorini capers (or any small capers), rinsed
•
3 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Flaky sea salt
•
Black pepper
Santorini
Capers & Tomato Salad
Santorini capers with ripe tomatoes and olive oil.
Santorini tomatoes with island capers and herbs. Built on two of the island's greatest ingredients — together.
Ingredients
🍅 PRODUCE
— 500g ripe cherry or vine tomatoes
— ½ small red onion, paper-thin
— Fresh basil and mint
🫙 PANTRY
— 4 tbsp Santorini capers (or any small capers), rinsed
— 3 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Flaky sea salt
— Black pepper
Prep
🔪 PREP FIRST
— Halve or quarter tomatoes.
— Slice red onion paper-thin.
— Soak onion in cold water 10 minutes.
— Rinse and dry capers.
Method
STEP 1 — ARRANGE
— Spread tomatoes on a wide plate.
— Season with flaky salt immediately.
— Let sit 3 minutes.
STEP 2 — TOP
— Scatter drained red onion.
— Scatter capers.
— Tear basil and mint over the top.
STEP 3 — DRESS
— Drizzle olive oil and red wine vinegar.
— Crack black pepper generously.
— Let sit 5 minutes before serving.
Chef's Note: Santorini capers are smaller and more intensely flavored than mainland capers. If you have them, use them without rinsing — the brine is part of the flavor.