This dish pairs the sweetness of ripe tomatoes with the tang of capers and red wine vinegar. Serve this with grilled chicken or shrimp for the ultimate summer meal.
1. Finely mince the shallot. Drain the capers. In a small bowl, stir together the pesto, shallot, capers, vinegar, and parsley. Season with salt and pepper.
2. Thinly slice the larger tomatoes and arrange on a large platter. Halve the grape tomatoes and scatter over the tomato slices. Drizzle dressing all over tomatoes. Cover with plastic and let stand at least 15 min. or up to 3 hours.