Jitomates Con Alcaparras (Tomato & Capers Salad)
Recipe: #22466
January 10, 2016
Categories: Salads, Vegetable Salad, Tomato, Onions, Mexican, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Lime, more
"Adapted from Mexican Family Cooking. This is best if the vegetables are chilled."
Original is 8 servings
Ingredients
- FOR DRESSING
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- FOR SALAD
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Nutritional
- Serving Size: 1 (83.5 g)
- Calories 79.1
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 2.9 mg
- Sodium - 203.4 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 1.2 g
- Sugars - 1.4 g
- Protein - 1.5 g
- Calcium - 12.7 mg
- Iron - 0.4 mg
- Vitamin C - 11 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine all dressing ingredients and mix well.
Step 2
Strain and set aside.
Step 3
Place onion slices in ice water to cover.
Step 4
Let stand 5 minutes.
Step 5
Drain well.
Step 6
Line a chilled serving platter with romaine leaves, preferably the pale inner leaves for color contrast.
Step 7
Place tomatoes on top of lettuce.
Step 8
Top with onion slices.
Step 9
Top with capers.
Step 10
Spoon dressing over salad.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatoes, look for ones that are ripe and firm.
- When purchasing capers, make sure to buy ones that are packed in salt or vinegar, not oil.
- For the olive oil, substitute avocado oil. Avocado oil has a higher smoke point than olive oil, making it a better choice for high-heat cooking.
- For the capers, substitute chopped olives. Olives provide a similar salty, briny flavor as capers, but with a more intense flavor.
Roasted Tomato & Capers Salad Preheat oven to 375°F. Place tomatoes, capers, and 1/4 cup olive oil on a baking sheet. Roast for 20 minutes. Remove from oven and let cool. Place roasted tomatoes, capers, and onion slices in a bowl. Add lime juice, garlic, salt, and pepper. Mix well. Serve over romaine lettuce leaves.
Arroz Blanco (White Rice): Arroz Blanco is a traditional Mexican side dish that pairs perfectly with the Jitomates Con Alcaparras. The subtle flavor of the white rice allows the flavors of the salad to shine, while providing a delicious and filling accompaniment.
Frijoles Refritos (Refried Beans): Frijoles Refritos are a classic Mexican side dish that would make a great accompaniment to the Jitomates Con Alcaparras. The creamy, savory flavor of refried beans pairs well with the salad, and the beans provide a hearty, filling accompaniment that will satisfy any appetite.
FAQ
Q: How long should I let the onion slices sit in the ice water?
A: Let the onion slices sit in the ice water for 5 minutes.
Q: What type of onion should I use?
A: For this recipe, it is best to use a sweet onion such as Vidalia or Walla Walla.
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Fun facts:
The caper plant is native to the Mediterranean region and is believed to have been used in cooking since the time of the Ancient Greeks. The Greek philosopher Aristotle even wrote about the caper plant in his treatise "Historia Animalium".
The traditional Mexican tomato & capers salad has been served in Mexico for centuries and is believed to have been a favorite of the great Mexican artist Frida Kahlo. She is known to have served this salad at her home in Coyoacán, Mexico City.