In the summer we eat tomatoes almost every night and this recipe came about almost accidentally as I searched the pantry and fridge for ingredients to add to a bowl of tomatoes. It has since become my go-to tomato salad recipe. It can also be made with halved cherry tomatoes and either way should be doubled every time because after the leftover tomatoes sit in their juices they seem to taste even better stirred into just-cooked orecchiete pasta or toasted and torn bread. The three keys to this salad is the mild golden balsamic vinegar, which Sherry vinegar can be used for a substitute, using salted capers and chopping the garlic and salt together.

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