Tomato Cucumber Salad the Best Tomato Salad Umami Capers

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 tablespoons brined capers, drained and patted dry

3 medium to large heirloom tomatoes (such as Cherokee purple, yellow Brandywine, Zapotec ribbed red), cut into hearty wedges

1 English cucumber or 4 Persian cucumbers, sliced into ½-inch-thick half-moons

2 stems fresh dill, fronds plucked from stems

½ teaspoon umeboshi or sherry vinegar

Flaky salt

Freshly ground black pepper

Directions at food52.com

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