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Salad of Tomatoes, Capers, Radicchio
and Arugula

from Sunday Dinner
by Barbara Scott-Goodman and Mary Goodbody

This is a delicious salad to serve when summer tomatoes are at their peak.

  • 2 Tablespoons olive oil
  • 6 cloves garlic, thinly sliced
  • 3 red onions, cut into 1/2 inch dice
  • Salt and freshly ground black pepper, to taste
  • 8 tomatoes, cut into 1/2 inch dice
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons drained caper
  • 1 large or 2 small bunches arugula, stemmed
  • 1 head radicchio

1. In a skillet, heat the olive oil over medium heat. Add the garlic and onions and cook, stirring, for about 10 minutes, until translucent. Season with salt and pepper and set aside.

2. Put the chopped tomatoes in a large bowl. Add the vinegar and capers and toss. Add the cooked garlic and onions and toss again.

3. To serve, toss the arugula and radicchio together and arrange on individual salad plates. Top the lettuces with the tomato mixture.
Serves 6

Pantry Suggestions:
Salad of Tomatoes, Capers, Radicchio and Arugula-make extra amounts of the tomato and caper mixture and spoon it over grilled chicken or fish, onto sandwiches or spoon it over other greens or cold, grilled vegetables.


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