In a medium bowl, combine the vinegar, capers, lemon juice, garlic, and rosemary. Add the olive oil and whisk to combine. Slice the tomatoes into thin strips and stir them into the dressing. Season with salt and cayenne and set aside for at least 30 min. Discard the garlic before using.
Try this vinaigrette with pasta shells, arugula, corn kernels, halved red and orange cherry tomatoes, quartered artichoke hearts, and fresh mozzarella.
nutrition information (per serving):
based on ten servings;
sat fat g
Photo: Scott Phillips