Tomato Caper Salad

This is a deliciously simple side salad inspired by a brunch get together at my friend Anna’s place recently. She is an amazing host and an even better cook–right down my alley–fresh, fresh, fresh! With homemade baba ganoush, roasted red pepper spread, market fresh cheese, string bean salad, fresh-from-the-bakery German rolls, and whole host of other fresh and tasty bites that can only be indulged in along with a glass of champagne over a long and relaxing brunch with friends. Who needs bacon and eggs for a weekend breakfast?

Since I share Anna’s love of all things fresh, I just had to make this dish myself. Sweet honey cherry tomatoes and salty capers. Genius. I could eat this in its entirety, all by myself, but if you’re not as greedy, it serves 4 or even more as a side.

Tomato Caper Salad
If you choose, you could even make this into a salsa. Just chop it all a little finer, maybe throw in some chopped green olives, or a little crisp celery or red pepper and some fresh mint or parsley and serve it alongside your favorite fish or a grilled chicken breast.

That makes me think, so what is the difference between a tomato salad and fresh tomato salsa? Not much really, perhaps it’s because salsa usually has an edge – onion. Okay, this has sweet onion. So I’d say if you chopped the tomatoes more finely for this recipe, you definitely have a salsa. Right?

This is also great served alongside a couple slices of buffalo mozzarella – just serve with some crusty bread or ciabbata and you have a nice light lunch. And don’t forget to use the bread to sop up the juice from the tomatoes. Enjoy!

Tomato Caper Salad
5 from 1 vote
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Tomato Caper Salad

Sweet honey cherry tomatoes and salty capers. Tomato caper salad. Genius. I could eat this in its entirety, all by myself, but if you’re not as greedy, it serves 4 or even more as a side.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 57 kcal
Autor elle

Ingredients

  • 400-500 g cherry tomatoes, halved
  • 2 tablespoons capers (salt-packed, not brine)
  • 1/2 small red onion, chopped or sliced
  • 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • coarse sea salt, to taste

Method

  1. In a small bowl, combine the tomatoes, capers, and red onion. Add the lemon juice, oil and salt and toss. Let stand for at least 10 minutes before serving.

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