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Lush Tomato and Caper Salad

ByElena Paravantes, MS, RD

capertomato

Just got back from Sicily and wanted to share some first experiences along with a quick and simple recipe. I have been to Sicily before and fell in love with the humble cuisine so representative of the original Mediterranean diet.

Tomatoes, my favorite ingredient of all time were everywhere; in sauces, on pizza, with meat and fish and of course quite simply alone. But sometimes it comes along with capers and the result is beautiful. Capers from the islands of Pantelleria and Salina off the coast of Sicily are considered the best in Italy. These capers are not stored in brine but rather packed in salt.

Putting together two ingredients so common in Sicilian cuisine, tomatoes and capers is a natural combination and an antioxidant-rich combination as well. Here in Greece, I use Santorini capers and caper leaves which is mostly a Greek thing (they taste wonderful). Add some olive oil to this salad, but you don’t need much. If you wish to eat this as a light lunch you can accompany it with some bread and some less salty cheese such as ricotta or anthotyro.

And of course as with everything, but especially with simple dishes you need really good ingredients so make sure you use red, ripe tomatoes.

Tomato and Caper Salad

INGREDIENTS

  • 2 tomatoes sliced
  • 1-2 teaspoons of capers rinsed
  • Pinch of oregano
  • Olive Oil

DIRECTIONS

Place the sliced tomato on a plate, add a few drops of olive, sprinkle oregano and then the capers.

Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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8 Comments

  2. I tried this the other day and my husband just loved it. We eat sliced tomatoes frequently in the summer since they are so tasty and we grow them in our garden. This was a nice option and “dressed” the tomatoes a little more fancy than plain sliced. We both love capers and the salty bite goes great with the tomato. Thanks for sharing.

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  3. kalispera mipos tha itan efkolo na exo tis sintages sta ellinika giati den ksero kala agglika k diskolevome ? efxaristo poli

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  4. Great, easy, simple recipe! I made this with an heirloom tomato. Forgot to rinse the capers but still great with harmonious flavors.

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  5. Hi,Elena i want to thank you for the wonderful recipes that you have been sharing on your blog . I have tried a few of them (ex)the beet with walnuts, tomatoes with feta cheese and others . It has really change the way i eat my food and i love it . Thank you once again .

    Reply