Tomatoes with Capers, Almonds, and Herbs

June 20, 2016

This Tomatoes with Capers, Almonds, and Herbs recipe is made with simple, wholesome ingredients for a light and fresh dish!

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Tomatoes with Capers, Almonds, and Herbs

There’s nothing that I love to enjoy more during the Summer than a big, fresh salad.  Whether it’s made with crunchy lettuce, a combination of fruits and vegetables, or the surprising addition of herbs from the garden, I find myself wanting to eat fresh, clean ingredients more and more this time of year.

Garden season makes it so easy to incorporate these ingredients into meals. I’ve lost track of how many tomato plants we have growing this year!  We’ve picked up so many varieties to plant between our house and my in-law’s house, but the ones I’m most excited about are our cherry tomatoes.   Straight off the vine, they’re like candy.  So sweet, they just pop in your mouth!  They’re so great in salads, too!

I recently got myself a copy of The Naked Cookbook.  This cookbook definitely allows me to utilize those ingredients and create healthy, wholesome dishes that not only taste great, but are good for me, as well. Cooking with The Naked Cookbook shares recipes for simple eating that are simple to make, too.

The first recipe that I made from this book was the Tomatoes with Capers, Almonds, and Herbs salad. While the original recipe used a variety of heirloom tomatoes, I used plum tomato and grape tomatoes. This is one of those salads that gets better as it marinades in the dressing. So good! I can’t wait to cook more of the recipes from this book!


Tomatoes with Capers, Almonds, and Herbs


  • 1 plum tomato, sliced
  • 1/2 pint of grape tomatoes, cut into wedges
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. maple syrup
  • Juice from 1 small lemon
  • 1/2 tsp. smoked paprika
  • 1 small shallot, chopped
  • 2 tbsp. capers, chopped
  • 1/3 cup almonds, chopped
  • Small handful of fresh parsley, chopped
  • Salt and pepper, to taste


  1. Mix olive oil, maple syrup, lemon juice, and smoke paprika in a medium bowl.
  2. Add the shallot, capers, tomatoes, half of the almonds, and most of the parsley to the mixture. Season with salt and pepper and stir.
  3. Top with the remaining almonds and parsley before serving.
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This tomato salad is so easy and fresh, and the capers really give it a little added zing!  As much as I loved this recipe, I think my husband actually loved it more!  We had this dish with dinner twice and I think it even made it into one of our weekend lunches, too.  At least I know what I’ll be doing with all of our tomatoes this Summer!  

What’s your favorite way to use Summer tomatoes?

1 Comment

  • Reply Baked Tomato and Egg Breakfast - Living La Vida Holoka March 25, 2021 at 2:56 PM

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