This is an AWESOMELY healthy and tasty dish that isn’t too hard to throw together. I love the punch of the garlic, red onion, and vinegar with the sweetness of the fresh basil and the saltiness of the capers. A terrific melange of fresh flavors perfect for summer.

Honestly, the tomato salad alone is great to make up and eat throughout the day. Dad found this on





  • 4 (6-oz.) skinless salmon fillets (or just remove the skins after grilling before serving)

  • 2 Tbsp. white balsamic vinegar (I always keep ginger rice vinegar handy and this worked great)

  • 2 Tbsp. extra virgin olive oil

  • 1 tsp. minced garlic

  • 1 ½ lbs. mixed heirloom or regular tomatoes, cut into thin wedges

  • ½ cup torn fresh basil leaves

  • ¼ cup diced red onion

  • 2 Tbsp. capers


  1. Whisk vinegar, oil, and garlic in a large bowl until blended. Gently stir in tomatoes, basil, onions, capers, and kosher salt and pepper to taste. (I didn’t use any salt or pepper and it was so flavorful, so you don’t really need it.)

  2. Brush salmon with more extra virgin olive oil (or brush with the mixture before you add the tomatoes); sprinkle with kosher salt and pepper. Cook salmon (fillets should be about 1 inch thick) on a grill or in a grill pan over medium heat for 4 to 5 minutes per side for medium doneness.

  3. Spoon tomato salad onto plates and top with grilled salmon.