INGREDIENTS
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1 cup breadcrumbs
3 tablespoons sherry vinegar or red wine vinegar
1 teaspoon ground white pepper
1/2 teaspoon sugar
1/4 teaspoon kosher salt
4 pounds heirloom tomatoes cut into wedges
1 cup fresh Italian parsley, chopped
1 cup green onions, chopped
1/4 cup capers
PREPARATION
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring until the garlic is sizzling but not brown. Remove from heat and set aside in a large bowl.
- Heat 2 tablespoons oil in the pan over medium heat. Add breadcrumbs and toast, stirring until crispy and golden brown. Transfer the breadcrumbs to a ramekin.
- Whisk vinegar, pepper, sugar, and salt into the garlic-paprika oil. Add tomatoes, onions, parsley, and capers and gently stir to combine.
- Transfer the tomato salad to a platter and top with the toasted breadcrumbs and serve.
