A wine that complements the freshness and acidity of the tomato salad, and a wonderful wine to drink chilled in summer!
Preheat oven to 175°C/350°F. Depending on size, slice or halve the tomatoes and lay half of them them on a baking sheet, and sprinkle with olive oil, sugar, and some salt. Roast the tomatoes on the middle rack of the oven for approx. 35 – 45 min., or once caramelized and slightly shriveled. Set aside to cool.
Toast almonds in a frying pan until fragrant, then remove from pan and set aside. In same pan, heat oil and fry capers over medium-high heat. Remove from pan when crispy and set aside to cool.
Add the raw and roasted tomatoes to a bowl and drizzle with lemon-infused olive oil. Add the capers, mozzarella, lettuce, and most of the almonds.
Dress salad with salt, pepper, and white wine vinegar to taste. Garnish with the remaining toasted almonds and serve with ciabatta. Enjoy!