pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise
cup extra-virgin olive oil, plus more for serving
tablespoons drained capers, plus 1 tablespoon caper brine
tablespoons minced shallot
tablespoons distilled white vinegar
teaspoons kosher salt
teaspoon black pepper
teaspoon grated garlic
ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons
ounces cherry or grape tomatoes, halved
(14-ounce) can lentils, rinsed and drained
thick toast slices
Freshly grated Parmesan, for serving
- Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that’s left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
- Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.