Best Heirloom Tomato Salad Crisped Capers Recipes

PUTTANESCA TOMATO SALAD WITH FRIED CAPERS

Steps:

• Heat 1/4 cup oil in small pan over medium-high heat. Add capers but be careful, they will spatter. Fry the capers 1 1/2 to 2 minutes until golden, drain on paper towels.
• Combine remaining 1/4 cup extra-virgin olive oil with garlic and anchovy paste. Add tomatoes, onion, parsley and olives. Season with red pepper flakes and salt and pepper. Garnish with capers and serve.

HEIRLOOM TOMATO CAPRESE SALAD

Steps:

• Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper.

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!