I've done a number of these roasted tomato salads over the years, but this is the one I featured in Near & Far, and it’s extra special (and beautiful!). In the book I introduced the recipe by saying, "the next time you think of making a caprese salad, consider this instead." And I meant it. Because there's a roasted tomato component, making it is a bit of extra effort when compared to an all-raw ingredient salad, but the combination of both raw and roasted tomatoes is what makes this unique. The bright harissa oil brings an element of the unexpected.
Make Ahead Components
You can roast the tomatoes and prepare the harissa oil ahead of time. Keep the roasted tomatoes in a jar covered in oil, bring to room temperature, and drain before continuing with the recipe. The harissa oil is also good on many other things. You can drizzle the oil across soups for an added burst of flavor. It’s equally good as a finishing touch on rice bowls and many pastas.
More Favorite Tomato Recipes
Roasted Tomato Salad
Drizzle any extra harissa oil you have on everything from roasted vegetables to rice bowls to eggs to pastas. It's amazing! I recommend labneh to serve here, but goat cheese is a great substitute.
- 2 pounds | 900 g tomatoes (a mix of small heirlooms and cherry tomatoes), halved
- 2 tablespoons plus 1/3 cup | 80 ml extra-virgin olive oil
- 1 tablespoon brown sugar or maple syrup
- Fine-grain sea salt
- 1/2 teaspoon caraway seeds
- 1 large clove garlic
- 1 tablespoon harissa
- 3 tablespoons freshly squeezed lemon juice
- A small head of lettuce, trimmed
Preheat the oven to 350°F | 175°C and adjust the oven rack to the top third of the oven. In a bowl, toss about half the tomatoes gently--but well--with the 2 tablespoons olive oil, the sugar, and a couple of pinches of 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.
In the meantime, toast the caraway seeds in a dry skillet until fragrant. Transfer to a mortar and pestle and crush. Add the garlic clove and a pinch of salt and mash into a paste. Work in the harissa, then the lemon juice, and gradually the remaining 1/3 cup | 80 ml olive oil. When ready to serve, gently toss the roasted and raw tomatoes in a large bowl with about half of the harissa oil and the lettuce. Taste and season with a bit more salt, if needed. Serve topped with a little strained yogurt (labneh) and the remaining harissa oil on the side.