clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heirloom Tomato Salad in a balsamic caper vinaigrette with Parmigiano Crisps

  • Author: Irene
  • Total Time: 15 mins
  • Yield: 4-6 1x


  • ½ cup freshly grated Parmigiano cheese
  • 2 pkg (340 g/12 oz each) heirloom cherry tomatoes
  • 1/3 cup (75 mL) finely chopped red onions
  • 1 tbsp (15 mL) capers
  • 3 cloves garlic, minced
  • 2 tsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh basil
  • 1 tbsp (15 mL) chopped chives
  • 2 tbsp (30 mL) red wine vinegar
  • 1/3 cup (75 mL) extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves for garnish


  1. Preheat oven to 400°F. Line a cookie sheet with parchment paper. Place a heaping tablespoon of Parmigiano cheese on the lined baking sheet and pat down. Repeat with the remaining cheese, spacing them ½ inch (1 cm) apart. Bake for 3 to 5 minutes until light golden. Remove from oven and let cool.
  2. In the meantime, cut cherry tomatoes in half and place in a large bowl.
  3. Whisk all remaining ingredients in a small bowl or measuring cup.
  4. Toss tomatoes gently in vinaigrette and place on a platter. Garnish with Parmigiano chips and fresh basil.
  • Prep Time: 15 mins