This was a another simple salad that I served during a wine tasting for Murrietta's Well. But I'll tell you more about that soon.
This salad is one of my favorite, easy-to-make dishes for summertime suppers on the patio. When tomatoes are in season, you'll often see this, insalata caprese, or a peach-tomato salad on our table.
Ingredients serves 4 as a sidedish or 2 as an entree
- 2 to 3 shallots, minced
- 1 t freshly squeezed lemon juice
- ½ C olive oil
- fleur de sel
- freshly ground pepper
- 5 to 6 ripe heirloom tomatoes, sliced ½" thick
- fresh parsley, roughly chopped
- capers for garnish
In a small mixing bowl, whisk together shallots, lemon juice, and olive oil. Season to taste with salt and pepper.