Tomato Tonnato
2
- Prep Time10 min
- Total Time20 min
- Makes4 servings
Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding— nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really love this version, in which savory beefsteak tomatoes play the part of thinly sliced veal, we just had to include it.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena
Fried Capers
1/2 cup capers, rinsed and drained
3/4 cup vegetable oil
Tomato Tonnato Salad
4 large heirloom tomatoes, thinly sliced
Juice of 1 lemon
5 tbsp extra-virgin olive oil
Flaky sea salt
Freshly ground black pepper
1/2 cup Seasoned Breadcrumbs, see recipe below
2 tbsp finely chopped fresh chives
1 cup Tonnato, see recipe below
Fresh dill flowers or sprigs, for garnish
Instructions
Capers: Pat dry the capers. In a frying pan, heat vegetable oil over medium-high. Check to see if the oil is hot enough by adding a single caper—if it sizzles, you’re ready to go.
Add capers to the pan and fry until they crisp up and start to look like crystals, about 5 min. You’ll notice they change colour and open as they cook. Reduce the heat as necessary to avoid burning. Transfer capers to a paper towel–lined baking sheet to absorb excess oil.
Salad: Spread tomatoes evenly on a large plate. Add lemon juice, olive oil, salt and pepper. Top with Seasoned Breadcrumbs, chives and fried capers. Add a few dollops of Tonnato and finish with dill flowers or sprigs.
Seasoned Breadcrumbs add extra flavour and texture to this dish.
Get the recipe for Elena's Yeasted Neapolitan Pizza Dough.
Get more recipes from Elena: 5 Recipes For Your Best-Ever Backyard Pizza Party
This dish wouldn't be complete without the Tonnato sauce. Get the Elena team's Tonatto recipe.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Copyright ©2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. Photography by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
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