Heirloom Tomato Salad

  • Prep Time : 10 min
  • Cook Time : 60 min
  • Ready Time : 1 hour, 10 min

Servings

4-6

Ingredients

  • 2 pounds tomatoes ( a mix of small heirlooms & cherry tomatoes), halved
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon brown sugar or maple syrup
  • couple pinches of fine grain sea salt
  • 1/3 cup toasted almond slices
  • 2 tablespoons capers, fried in a bit of oil
  • 6 ounce good mozzarella, torn into chunks
  • a handful of torn lettuce leaves
  • enerous drizzle of lemon olive oil or chive oil*
  • chive (or herb) flowers or minced chives, to serve

Directions

To start, you’re going to roast about 1/2 of the tomatoes – as I mention up above, preferably a mix of cherry and heirlooms. Preheat the oven to 350°F (175°C), and adjust the oven rack to the top third of the oven. Toss the tomatoes you will be roasting gently (but well) in a bowl along with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.

When ready to serve, gently toss the roasted and raw tomatoes with a bit of chive or lemon oil, most of the almonds, the capers, the mozzarella, and the lettuce. Taste and season with a bit more salt if needed. Serve topped with the remaining almonds, and any herb flowers you might have.

Serves 4 – 6 as a side.

*To make chive oil, use a food processor to puree 1/4 cup chopped chives with 1/2 cup / 120 ml good olive oil. Stir in another 1/4 cup finely chopped chives by hand. Season with sea salt to taste.

Source: 101 Cookbooks

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