This tomato salad recipe is provided by Vanessa Yeung, Chef and owner of Aphrodite Cooks. (416-792-3212. info@aphroditecooks.com)

Balsamic and Caper Vinaigrette

• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon sherry wine vinegar
• 1 tablespoon capers
• 1 clove of garlic
• 1/2 teaspoon caper juice
• Salt and pepper to taste

Method: Combine all ingredients together in a blender and puree for 1 minute. Set aside.

Tomato Salad

• 1 clove of garlic
• 6 vine ripened tomatoes cut into 1 inch chunks
• 1/4 cup thinly sliced red onion
• 1/4 cup of fresh basil, torn
• 1/4 cup of Italian parsley, chopped
• 1/2 English cucumber, diced
• 1/2 cup of low sodium white kidney beans, drained and rinsed
• salt and pepper to taste
• 12 kalamata olives
• 1 pint of heirloom cherry tomatoes, or yellow grape tomatoes
• 1/2 cup crumbled feta cheese

Method:

1. To make the croutons, preheat the oven to 350 F..
2. To make the salad combine the tomatoes, onion, basil, parsley, cucumbers, white kidney beans, olives, feta cheese and the vinaigrette in a large bowl. Toss well and season with salt and pepper.
3. Serve and enjoy.