Heirloom Tomato Salad with Herbs and Capers

Heirloom Tomato Salad with Herbs and Capers Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.


6 servings (serving size: about 1 1/4 cups tomato mixture and 1 bread slice)

Recipe from

Cooking Light

Nutritional 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


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


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

David Bonom,

Cooking Light

August 2008
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