- 2 pounds heirloom or tricolored tomatoes (tiny ones halved, larger cut-up)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove minced garlic
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh basil leaves
- Salt and pepper to taste
Combine all ingredients in a large bowl and toss to coat dressing evenly. Refrigerate for at least 15 minutes before serving.