I can not believe that a month has flown by and it is time for one of my favourite 'meals' of the month when I gather with the Cooking Light Virtual Supper Club! Last month we had a FallFair theme and this month we had tailgating as our theme. Like the fall fair theme I struggled a bit - Canadians are not tailgaters.
My task was to bring a salad to the dinner. There is a farm not far from us which has had the most amazing heiroom tomatoes recently so I decided to being this salad: Heirloom Tomato Salad with Herbs and Capers. It might be a bit fancy for a tailgate party but I didn't care - any excuse to eat more heirlooms was a good thing!
We really enjoyed this salad. It was quick to pull together and featured an interesting mix of flavours. Like many tomato salads it didn't get better over time so your best bet is to dress it just before serving it and prepare for compliments from those lucky enough to eat it!
Heirloom Tomato Salad with Herbs and Capers
2 cups assorted heirloom cherry tomatoes, halved
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/4 cup thinly sliced fresh basil
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon drained capers, chopped
1 tablespoon balsamic vinegar
1 tablespoon extravirgin olive oil
2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (1/2-ounce) slices sourdough bread, toasted or grilled
Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.