Heirloom Tomato Salad with Herbs and Capers
INGREDIENTS
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2 cups assorted heirloom cherry tomatoes, halved
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1/2 cup (2 ounces) crumbled reduced-fat feta cheese
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1/4 cup thinly sliced fresh basil
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3 tablespoons chopped fresh flat-leaf parsley
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2 tablespoons chopped fresh mint
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1 tablespoon drained capers, chopped
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1 tablespoon balsamic vinegar
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1 tablespoon extravirgin olive oil
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2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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6 (1/2-ounce) slices sourdough bread, toasted or grilled
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