Tomato Salad with Shallot Vinaigrette, Capers, and Basil


  • 3 tablespoons shallots, minced
  • 3 tablespoons red wine vinegar
  • 12 teaspoon kosher salt plus more to taste
  • 12 teaspoon sugar
  • 12 cup olive oil
  • 5 large ripe beefsteak or heirloom tomatoes, cut into 12” cubes
  • 2 tablespoons capers, rinsed and drained
  • Freshly ground black pepper
  • 10 fresh medium basil leaves, thinly sliced


  1. Combine shallots, vinegar, 12 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.  (Or blend all ingredients with stick blender.)  
  2. Mix remaining ingredients in large bowl then toss with vinaigrette.  


This recipe is from  It was fairly tasty but I think the shallots were a bit too overpowering.  The leftovers haven’t ben too popular so I’m thinking about adding some white beans and fresh mozzarella to them to up the protein for better lunches.