Name: Tomato Salad with Shallot Vinaigrette, Capers, and Basil
Yield: 6 to 8 Servings
Ingredients: 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-inch slices; 2 tablespoons rinsed salt-packed capers; Freshly ground black pepper; 10 fresh medium basil leaves, torn into approximately 1/2-inch pieces

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