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Tomato Salad with Shallot Vinaigrette, Capers, and Basil
Nb persons: 6
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| 3 tablespoons | minced shallots |
| 3 tablespoons | red wine vinegar |
| 1/2 teaspoon | kosher salt plus more |
| 1/2 teaspoon | sugar |
| 1/2 cup | extra-virgin olive oil |
| 5 large | ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices |
| 2 tablespoons | rinsed salt-packed capers |
| Freshly ground black pepper | |
| 10 | fresh medium basil leaves, torn into approximately 1/2-inch pieces |
Combine shallots, vinegar, 1/2 tsp. salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.
Read More http://www.bonappetit.com/recipes/2012/05/tomato-salad-with-shallot-vinaigrette-capers-and-basil#ixzz1w16LewrV
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