Lightly boil the dacos very lightly and place them on the base of the salad.
Grate the ripe tomato and in a bowl add the honey, the vinegar and a little bit of liquid from the pickle with the caper.
Whisk the liquids together to homogenize everything.
Cut the tomatoes in half and salt them.
Add them on top of the dacos on the plate, finely chop the onion and distribute it over the tomatillos, garnish the tomatillos with the dressing and on top of that, break the woodcocks, place a few sprigs of pickled capers and add as much olive oil as you wish at the end.