Fatted Calf Charcuterie, owned by husband-and-wife team Taylor Boetticher and Toponia Miller, is best known for its cured meats, but their sandwiches and salads are just as remarkable. We are always bugging them for recipes, and in honor of our salad month, Toponia was nice enough to share this one. We suggest doubling the vinaigrette so you have it on hand for other uses. 

Sherry-Caper Vinaigrette

• 1/4 cup sherry vinegar
• 1 garlic clove, mortared or minced
• 1/4 cup capers, soaked, rinsed and chopped
• 1/4 teaspoon chili flakes
• 1 tablespoon minced fresh oregano
• 1 cup extra-virgin olive oil
• Salt to taste

Makes about 1 1/2 cups

For each salad serving:

• 2 to 3 slices of a large heirloom tomato
• 1 small heirloom tomato, such as Early Girl tomato, cut into wedges
• 7 to 9 cherry tomatoes (halved if large)
• About 1/2 cup cooked, drained Rancho Gordo white beans, such as Ayocote Blanco or Cassoulet
• 1/3 cup roasted red or gold bell peppers or other fleshy sweet peppers (nothing green or spicy), torn into wide strips
• Handful of fresh basil leaves, torn
• Prosciutto (optional)

Serves 1

1. First, make the vinaigrette: in a small bowl, whisk together the vinegar, garlic, capers, chili flakes, and oregano. Slowly whisk in the oil. Taste for seasoning. You should have enough vinaigrette for 6 servings. 
2. For each salad serving: Lay the sliced tomatoes on a serving plate. In a bowl, combine the tomato wedges, cherry tomatoes, peppers, beans, and a few torn basil leaves. Add about 3 tablespoons Caper-Sherry Vinaigrette and gently mix.
3. Arrange the tomato-bean mixture over the tomato slices. Drizzle another tablespoon of dressing over the top.
4. If desired, add sliced of prosciutto over the top. Garnish with a few torn basil leaves.