Heirloom Tomato Salad

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I grasp onto the last dregs of summer every year. It's not that I don't look forward to fall--I love the cooler temperatures while running, the sweaters, pumpkin everything, braising and baking away. But I know that it means the end of my favorite produce of the year. Especially tomatoes. I dread having to live through the months and months without fresh tomatoes.
With the threat of disappearance of my favorite fruit, I stocked up last week at the market. So I'm bringing you a recipe to use up the final tomatoes you have coming in at the markets or your gardens. It's a little sweet, a little salty, and perfectly fresh.

Heirloom Tomato Salad
3-4 servings as appetizer

3/4 c. balsamic vinegar
1/8 c. capers
olive oil
3-4 large heirloom tomatoes
3 TB basil, finely chopped
Extra virgin olive oil
1/3 c. feta cheese
1/2 t. coarse sea salt

Pour the balsamic vinegar into a small saucepan and place over medium-high heat. Stir occasionally until it has reduced to 1/4 cup, about 8 or so minutes. Remove from heat and allow to cool.
Heat a few tablespoons of olive oil in a small saute pan over medium heat. Add the capers once the oil is hot (be careful because they will pop a little bit). Toss in the oil for a couple of minutes until they are crispy and then remove them to a paper towel.
Slice the tomatoes about half an inch thick. Layer them onto a platter. Drizzle with a little bit of extra virgin olive oil and some of the reduced balsamic vinegar. Sprinkle with sea salt, feta, basil and the fried capers. Serve immediately.