Tomato cucumber salad with fried capers
Discover the perfect blend of juicy tomatoes, crisp cucumbers, and crispy fried capers in this delightful salad recipe. Bring a burst of fresh flavors and textures to your table today!
Ingredients:
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoons brined capers, drained and patted dry
- 3 medium to large heirloom tomatoes (such as Cherokee purple, yellow Brandywine, Zapotec ribbed red), cut into hearty wedges
- 1 English cucumber or 4 Persian cucumbers, sliced into ½-inch-thick half-moons
- 2 stems fresh dill, fronds plucked from stems
- 1/2 teaspoon umeboshi or sherry vinegar
- Flaky salt
- Freshly ground black pepper
Instructions:
- Begin by warming up a cast-iron skillet on medium-high heat. Once the skillet is warm, pour in the oil and move the skillet around to spread the oil evenly. Next, add the capers and lower the heat to medium. Let the capers cook for about 30 seconds, then shake the pan gently to ensure the capers are coated in the oil. Cook for another 1 to 2 minutes, stirring occasionally, until the capers are crunchy, browned, and expanded. Take the skillet off the heat and transfer the capers to a small bowl.
- Take the tomato wedges and cucumbers and distribute them evenly between two flat bowls. Sprinkle the dill fronds over the vegetables, then drizzle with vinegar and a bit of olive oil. Top it off with the crispy capers, a sprinkle of flaky salt, and black pepper. Enjoy your dish immediately.
Summary:
- Calories: 226 kcal
- Fat: 15 g
- Protein: 5 g
- Carbs: 24 g
- Potassium: 1292 mg
- Magnesium: 74 mg