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
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.