Ingredients
- 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" slices
- 2 tablespoons rinsed salt-packed capers
- Freshly ground black pepper
- 10 fresh medium basil leaves, torn into approx. 1/2" pieces
Preparation
Combine shallots, vinegar, 1/2 teaspoon 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.
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