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Tomato Salad with Shallot Vinaigrette, Capers and Basil

The trick to this simple salad is to use the freshest and best ingredients. Considering it's the peak of the tomato season, that's perfect timing.
Course Salad
Cuisine American, French
Keyword tomato, tomato salad
Prep Time 10 minutes
Servings 6
Author The Cowgirl Gourmet found this recipe in the May 2012 issue of Bon Appetit


  • 3 tablespoons minced shallots
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt plus more for the tomatoes
  • 1/2 teaspoon sugar
  • 1/2 cup extra-virgin olive oil
  • 5 large ripe beefsteak or heirloom tomatoes cut into 1/2" slices
  • 2 tablespoons salt-packed capers, rinsed
  • Freshly ground black pepper
  • 10 fresh medium sized basil leaves torn into pieces


  1. Combine shallots, vinegar, salt and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
  2. Arrange tomato slices on a large platter. Sprinkle capers over, season with salt and pepper. Scatter basil over the top. Whisk vinaigrette again and drizzle over salad.