Heirloom Tomato Salad With Crisped Capers

1. Heat 1 teaspoons of the oil in a small saute pan over medium high heat. Add the capers and cook until crisp, 1-2 minutes. Remove to a paper towel to drain.

2. Place the tomatoes in a large bowl. Drizzle with the remaining 1/4 cup olive oil, add the basil, season with salt and pepper to taste. Gently toss to coat.

3. Sprinkle the capers on the salads after they're plated so they stay crisp. Enjoy!

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Nutrient	Quantity
Total fats	60.9079 g
Protein	269.6506 g
Carbohydrates	0.5609 g
Energy	1690.9597 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6745 g
Water	1079.6927 g
Aspartic acid	0.016 g
Calcium, Ca	1618.1646 mg
Lutein + zeaxanthin	299.45 g
Fiber, total dietary	0.36 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	173.664 g
Niacin	15.0639 mg
Vitamin A, RAE	422.5949 g
Arginine	0.0062 g
Riboflavin	2.056 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.168 g
Glutamic acid	0.0147 g
Sodium, Na	1128.0221 mg
Fatty acids, total saturated 16:1 undifferentiated	0.882 g
Total lipid (fat)	60.9079 g
Manganese, Mn	0.0675 mg
Fructose	0.0011 g
Proline	0.0055 g
Fatty acids, total saturated 16:0	7.3371 g
Choline, total	885.3272 mg
Sugars, total	0.0512 g
Serine	0.0052 g
Fatty acids, total saturated 18:0	1.534 g
Fatty acids, total saturated 20:4 undifferentiated	0.7074 g
Vitamin B-6	1.6422 mg
Selenium, Se	228.5996 g
Ash	17.0904 g
Fatty acids, total saturated 18:1 undifferentiated	39.4877 g
Pantothenic acid	0.0134 mg
Phenylalanine	0.0069 g
Copper, Cu	3.4526 mg
Betaine	0.0752 mg
Thiamin	1.6353 mg
Retinol	408.0009 g
Methionine	0.0019 g
Iron, Fe	19.654 mg
Carbohydrate, by difference	0.5609 g
Phosphorus, P	2451.8336 mg
Folate, total	209.5825 g
Tocopherol, gamma	0.4567 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3128 g
Alanine	0.007 g
Cholesterol	680.0015 mg
Valine	0.0067 g
Fatty acids, total saturated 18:2 undifferentiated	5.7337 g
Glycine	0.0065 g
Glucose (dextrose)	0.0011 g
Fatty acids, total saturated 14:0	0.0273 g
Zinc, Zn	13.6704 mg
Isoleucine	0.0055 g
Fatty acids, total polyunsaturated	8.0411 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0101 g
Vitamin A, IU	1651.4461 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1633 g
Folate, DFE	209.5825 g
Tryptophan	0.0021 g
Vitamin C, total ascorbic acid	1.3238 mg
Phytosterols	123.468 mg
Galactose	0.0143 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0041 g
Vitamin B-12	13.6 g
Vitamin K (phylloquinone)	57.968 g
Fatty acids, total saturated	9.2057 g
Histidine	0.0027 g
Fatty acids, total monounsaturated	40.6058 g
Threonine	0.0055 g
Folate, food	209.5825 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	2.438 g
Vitamin E (alpha-tocopherol)	14.6671 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4488 g
Magnesium, Mg	278.2306 mg
Lysine	0.0058 g
Potassium, K	3147.6221 mg
Cystine	0.0015 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0	1210.4027	0	6.8
Olive oil	0.25 cup	477.36	0	54
black pepper	0	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339
caper	1 tablespoon	1.978	0.4205	0.074
heirloom tomato	3 lb	1210.4027	0	6.8