- 4 medium tomatoes (about 2 pounds)
- 2 tablespoons balsamic vinegar, divided
- 1 tablespoon agave nectar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1 minced garlic clove
- 1/2 cup bottled caperberries*
2. Meanwhile, cut the tomatoes into 4 slices each, and arrange in a single layer on a platter. Whisk together 1 tablespoon balsamic vinegar and the agave nectar; drizzle over the tomato slices. Sprinkle with the salt and black pepper and let stand for 15 minutes to marinate.
3. Combine the remaining 1 tablespoon balsamic vinegar in a bowl with the red wine vinegar, olive oil, and garlic. Add the bell pepper strips and caperberries, and toss to coat. Spoon the bell pepper mixture over the tomato slices.
*Don't confuse small capers for caperberries. Although from the same plant, the latter are the fruit (about the size of olives), whereas capers are the immature buds. You'll find caperberries near olives and capers in the supermarket.
8 servings (2 tomato slices, about 2 tablespoons bell pepper mixture), Calories 48
"Fresh" is the first word that sprang to mind - not something that happens often in winter. The salad balanced salty (the caperberries) and sweet (the balsamic, the roasted bell pepper) quite nicely. A touch on the acidic side, but quite bright and pleasant. Caperberries, which I've never had before, are an absolute pop of salty goodness - great in combination with both the bell pepper and the tomato.