Skip to Content

Heirloom Tomato Salad with Capers and Mozzarella


  • 2 lb tomatoes, cut into bite-sized pieces
  • 1/4 cup + 1 tbl extra virgin olive oil, divided
  • 1 tbl brown sugar
  • sea salt, to taste
  • 2 small eggplants, cubed
  • 1/3 cup toasted almond slices
  • 2 tbl capers
  • 8 oz fresh mozzarella, cubed
  • 1 head lettuce
  • 1 bunch chives, minced


      1. Preheat oven to 400°. In a large bowl, toss the tomatoes with the olive oil, brown sugar, and a few pinches of sea salt.  Place on a parchment-lined baking sheet.
      2. Toss the eggplants with another pinch of salt and 1 tbsp olive oil.  Place in the oven and roast for 30-40 minutes or until tomatoes shrink a bit and start to caramelize and eggplant is cooked.
      3. When ready to serve, toss the tomatoes (and juices from the pan) and eggplants together in a large bowl.  Add in the almond slices, capers, fresh mozzarella, lettuce leaves, and chives.  Toss to combine.

Adapted from 101 Cookbooks and Eats Well with Others

Shop Ingredients