Tomato Salad with Frizzled Capers & Feta
Queue Mariah Carey’s insane high note, babes, because it’s time. Tomato season has arrived and I can already feel my personality changing. There are plenty of things I could be known for, but tomatoes are the defining trait of my summer identity. They’re my desert island ingredient, my ultimate warm-weather craving, and the thing I talk about more than anything from July through September. Whether tucked into a sandwich, blended into soups, or sliced into wedges so perfect they don’t need more than a sprinkle of salt, tomatoes just make everything taste better.
The coldest summer since 1965 is truly testing my patience but after weeks of waiting and watching, the first heirlooms are finally trickling into the markets and I’m more than ready to dive in and kick off a little summer recipe series I’m working on, highlighting all the ways I love to eat tomatoes when they’re in their prime.
We’re starting with something simple to celebrate the heirloom in her truest form, but you know me, I can’t just leave things as is. So here’s my take on a tomato salad, one that hits all the notes: bright, salty, crisp, juicy, cheesy. Chunky cuts of heirloom tomatoes are layered with thick slices of feta, then finished with a sizzle of fennel-spiced olive oil and frizzled capers that bring crispy contrast and serious depth. The anchovy melts into the oil for a savory, almost unplaceable umami hit. It’s peak summer on a plate, even if the weather’s still acting like spring.
What I love most is that it’s one of those salads that feels special without demanding much. All you really need are a few peak-season tomatoes, a block of good feta, and a skillet. It comes together in ten minutes, but tastes like something you’d order at your favorite wine bar. I’ve been serving it alongside burgers, mopping it up with grilled bread, or letting it shine solo as a warm-weather lunch. However you eat it, it’s a reminder that the best summer food doesn’t need to be complicated, it just needs to start with a great tomato.
Tips
This salad is all about showcasing fresh, ripe summer tomatoes so use the best ones you can access. Look for heirlooms with vibrant color and the slightest give when pressed. If heirlooms aren’t available, use any variety that’s juicy and flavorful like early girls.
Be mindful to dry your capers well before tossing them into hot oil. Pat them dry with a paper towel to avoid splattering and to help them crisp.
It’s time to stop being weary of anchovies so don’t skip it. It completely melts away into the hot oil and adds a deep, salty richness that doesn’t taste fishy, just savory.
This salad is best fresh when the fennel oil is warm and the feta is still cool. The textures and temperatures contrast beautifully!
Pair it with crusty grilled bread, a big green salad, or a big juicy burger. It makes a perfect first course for a summer dinner party or a simple lunch with chilled wine on the side.
Tomato Salad with Frizzled Capers & Feta
This vibrant summer salad brings together juicy heirloom tomatoes, salty feta, and crispy fried capers in a fennel-anchovy oil that’s rich, savory, and just a little unexpected. It’s a fast but flavor-packed dish that’s equally at home alongside a grilled burger or piled onto golden toast.
Ingredients
- 2 tablespoons capers
- ¼ cup olive oil
- 1 tablespoon fennel seeds
- 1 anchovy fillet
- 2 large and 3 small heirloom tomatoes
- flaky sea salt
- ½ block feta (about 4 ounces)
- 2 tablespoons red wine vinegar
Instructions
- Drain 2 tablespoons of capers and lay them out on a paper towel to dry and absorb any extra briny liquid.
- In a medium skillet, heat ¼ cup olive oil over medium heat. Once hot, add the drained and dried capers and sauté for about 2 minutes, until they begin to crisp.
- Add 1 tablespoon fennel seeds and 1 anchovy fillet. Use a spatula to break up the anchovy and stir everything together until the anchovy melts into the oil and the fennel is lightly golden, about 1-2 minutes.
- Remove the pan from heat and set aside to cool slightly.
- Slice 2 large and 3 small heirloom tomatoes into bite-sized chunks. I like doing both slices and chunks for some visual play.
- Arrange them on a serving platter then sprinkle the tomatoes with a generous pinch of flaky sea salt.
- Slice ½ block of feta into ¼-inch thick pieces, and nestle the slices between the tomatoes.
- Drizzle 2 tablespoons of red wine vinegar over the tomatoes and feta.
- Finish by spooning the warm fennel-caper oil over the top and serve.
