Tomato-Marinated Greens and Beans Toast

Ingredients

  • 1

    pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise

  • ¼

    cup extra-virgin olive oil, plus more for serving

  • 2

    tablespoons drained capers, plus 1 tablespoon caper brine

  • 2

    tablespoons minced shallot

  • 2

    tablespoons distilled white vinegar

  • 2

    teaspoons kosher salt

  • 1

    teaspoon black pepper

  • teaspoon grated garlic

  • 4

    ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into 1/4-inch-thick ribbons

  • 8

    ounces cherry or grape tomatoes, halved

  • 1

    (14-ounce) can lentils, rinsed and drained

  • 4

    thick toast slices

  • Freshly grated Parmesan, for serving

Preparation

  1. 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.
  2. Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.