My all-time fave salad, inspired by the colors and flavors of Istanbul. I tend to use heirloom tomatoes for variety, but you could use a mixture of ripe cherry and plum tomatoes as well.
- Slice the tomatoes into a mixture of disks and wedges; different sizes and shapes are nice for variation.
- Mix the olive oil, maple syrup, lemon juice, and smoked paprika in a bowl.
- Add the shallot, capers, tomatoes, half of the almonds, and three quarters of the parsley and mix well. Season with salt and pepper to taste and serve topped with the remaining parsley and almonds.
Reprinted with permission from “The Naked Cookbook,” by Tess Ward, copyright 2015. Published in the United States by Ten Speed Press, an imprint of Penguin Random House LLC.