Heirloom Tomato Salad
Ingredients
-
2
pounds
heirloom and cherry tomatoes, halved
-
¼
cup
extra virgin olive oil
-
1
tablespoon
brown sugar or maple syrup
-
a couple pinches
fine grain sea salt
-
⅓
cup
toasted almond slices
-
2
tablespoons
capers, fried in oil
-
6
oz
good mozzarella, torn into chunks
-
a handful
torn lettuce leaves
-
generous drizzle
lemon olive oil or chive oil
Instructions
- Preheat the oven to 350°F (175°C) and adjust the oven rack to the top third.
- Toss half of the tomatoes in a bowl with olive oil, sugar, and salt.
- Arrange the tomatoes cut side up on a baking sheet and roast for 45 to 60 minutes until caramelized.
- Allow the roasted tomatoes to cool.
- When ready to serve, combine the roasted and raw tomatoes with chive or lemon oil, most of the almonds, capers, mozzarella, and lettuce.
- Season with additional salt if needed and serve topped with remaining almonds and any herb flowers.
Nutrition Facts (estimated)
Servings
6
Calories
114
Total fat
11g
Total carbohydrates
1g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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