Tomato Salad with Celery, Capers, Olives and Balsamic

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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2 large handfuls arugula

2 Roma tomatoes, cut into 1/2-inch slices 

2 stalks celery, sliced thin on the bias 

1/2 red onion, thinly sliced 

1/4 cup fresh basil leaves, torn 

1/4 cup pitted green olives, such as Castelvetrano olives, chopped 

2 tablespoons capers packed in salt, rinsed, drained and chopped 

2 tablespoons extra-virgin olive oil 

1 tablespoon balsamic vinegar 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper


  1. Make a nice bed of arugula on a large platter. Arrange the sliced tomatoes on top, followed by the celery and red onions. Sprinkle on the basil, olives and capers. Drizzle with the extra-virgin olive oil and balsamic vinegar. Season with salt and pepper.