This lovely dressing is really more like a fresh compote or a loose salsa. It’s the place to use your tiniest, prettiest, most colorful tomatoes (and not those large, tough cherry tomatoes from the grocery store.) The dressing is really versatile—try it over a grilled skirt steak, spoon it over a roasted or grilled bell pepper filled with a little goat cheese, or pair it with grilled eggplant or zucchini. 8 oz/225 g small cherry or other tiny tomatoes, halved or quartered, depending on size
3 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced drained oil-packed sundried tomatoes
1 tablespoon thinly sliced fresh basil leaves
2 teaspoons drained capers, coarsely chopped
2 teaspoons sherry vinegar
2 teaspoons fresh orange juice
½ teaspoon minced fresh garlic
¼ teaspoon Kosher salt
Combine all of the ingredients in a small bowl and stir gently to combine. Let sit for 10 to 15 minutes (or up to 30 minutes) to let the flavors mingle and to let the tomatoes marinate a bit. Stir gently again before serving.
Yields about 1¼ cups/300 ml
