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.