For the salad:

5 medium to large heirloom tomatoes

3 black plums

1/2 cup olives (black or green)

8 ounces greens (arugula or spinach)

Basil-Caper Vinaigrette:

1/2 cup Pompeian Robust Extra Virgin Olive Oil

3 cloves garlic, crushed

1 Tablespoon capers

2 Tablespoons honey

Handful of chopped basil

Salt to taste


  1. Whisk together ingredients for vinaigrette and set aside.
  2. Chop tomatoes, plums and olives.
  3. When ready to eat, assemble salad with dressing and greens.


  1. Place 2 Tablespoons of dressing in the bottom of a glass jar.
  2. Add tomatoes, olives and lastly the greens.
  3. Keep refrigerated until ready to eat.
  4. Shake well before eating.