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Ripe tomatoes with capers, herbs, and golden olive oil. Summer on a plate — nothing more needed.
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ingredients
🍅 PRODUCE
•
600g ripe mixed tomatoes (heirloom, cherry, or vine — any combination)
•
½ small red onion, paper-thin
•
Fresh basil leaves
•
Fresh oregano or dried — a small amount
🫙 PANTRY
•
3 tbsp capers, rinsed (or caper berries, halved)
•
4 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Flaky sea salt
•
Black pepper
Chios
Tomato, Caper & Herb Salad
Ripe tomatoes with capers, herbs, and golden olive oil.
Ripe tomatoes with capers, herbs, and golden olive oil. Summer on a plate — nothing more needed.
Ingredients
🍅 PRODUCE
— 600g ripe mixed tomatoes (heirloom, cherry, or vine — any combination)
— ½ small red onion, paper-thin
— Fresh basil leaves
— Fresh oregano or dried — a small amount
🫙 PANTRY
— 3 tbsp capers, rinsed (or caper berries, halved)
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Flaky sea salt
— Black pepper
Prep
🔪 PREP FIRST
🍅 TOMATO PREP
— Slice larger tomatoes into irregular chunks.
— Halve cherry tomatoes.
— 👉 Uneven cuts are intentional — they create better texture.
🧅 ONION PREP
— Slice red onion paper-thin.
— Soak in cold water 10 minutes.
— Drain and pat dry.
— 🫙 CAPERS
— Rinse capers under cold water.
— Pat dry.
Method
STEP 1 — ARRANGE TOMATOES
— Spread tomatoes across a wide, shallow serving plate.
— Season immediately with:
— Flaky sea salt
— This draws out their juices.
STEP 2 — ADD TOPPINGS
— Scatter over:
— Drained red onion
— Capers
— Torn basil leaves
— Oregano
STEP 3 — DRESS
— Drizzle over:
— Olive oil
— Red wine vinegar
— Crack black pepper generously.
👉 Let the salad sit 5 minutes before serving — the tomato juices and dressing combine into something extraordinary.
Chef's Note: Salt the tomatoes first and let them sit. That pool of juice that forms beneath them is the best part.