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Heirloom Tomato Salad

You can absolutely roast the tomatoes ahead of time if needed. Keep them in a jar covered in oil. Drain before continuing with the recipe.

Ingredients

  • 2 pounds / 1 kg tomatoes ( a mix of small heirlooms & cherry tomatoes), halved
  • 1/4 cup / 60 ml 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 oz good mozzarella, torn into chunks
  • a handful of torn lettuce leaves
  • generous drizzle of lemon olive oil or chive oil*

Instructions

  1. 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.
  2. 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.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serves 6

Notes

Serves 4 - 6.

*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.