Beefsteak Tomato Salad


I’ve been trying to find new veggie side recipes that aren’t… a typical leaf salad. Adapted from Martha Stewart, here’s a flavorful, simple tomato salad. This would be great as a side for pasta, steak, or even by itself. I followed Martha’s suggestion of making and serving immediately. But if you have time – I would make this an hour or two ahead of time and let it marinate. (This made about two good sized servings – I’d suggest about a tomato per person).


2 tbsp red wine vinegar
2 tbsp grapeseed oil
half shallot – finely chopped
2 tsp capers – roughly chopped
2 beefsteak tomatoes
salt and pepper

1) Whisk together vinegar and oil. Add in shallot and capers.
2) Core and de-seed tomatoes, and slice thickly. Toss with dressing and season to taste with salt and pepper. If you have time, let marinate in the fridge for an hour or two.


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