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Heirloom Tomato Salad with Herbs and Capers

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)
Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.

Ingredients

  • 2 cups assorted heirloom cherry tomatoes, halved
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup thinly sliced fresh basil
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon drained capers, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 (1/2-ounce) slices sourdough bread, toasted or grilled

Nutrition Information

  • calories 112
  • caloriesfromfat 34 %
  • fat 4.2 g
  • satfat 1.2 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 5.6 g
  • carbohydrate 14.9 g
  • fiber 2.6 g
  • cholesterol 3 mg
  • iron 1.5 mg
  • sodium 519 mg
  • calcium 47 mg

How to Make It

  1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.