Ingredients
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1
pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise
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¼
cup extra-virgin olive oil, plus more for serving
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2
tablespoons drained capers, plus 1 tablespoon caper brine
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2
tablespoons minced shallot
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2
tablespoons distilled white vinegar
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2
teaspoons kosher salt
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1
teaspoon black pepper
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⅛
teaspoon grated garlic
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4
ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons
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8
ounces cherry or grape tomatoes, halved
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1
(14-ounce) can lentils, rinsed and drained
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4
thick toast slices
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Freshly grated Parmesan, for serving
Preparation
- Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that’s left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
- Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.
Dining and Cooking