Heirloom tomato salad

Heirloom tomato salad

8 ratings

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg
heirloom tomatoes (mixed varieties)
4 tbsp
olive oil
1 tbsp
brown sugar
60 g
almonds (slivered)
2 tbsp
capers
200 g
mozzarella balls
150 g
lettuce (mixed)
3 tbsp
lemon-infused olive oil
vegetable oil for frying
white wine vinegar to taste
ciabatta for serving
salt
pepper
Metric
Imperial
  • 1 kg heirloom tomatoes (mixed varieties)
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • 60 g almonds (slivered)
  • 2 tbsp capers
  • 200 g mozzarella balls
  • 150 g lettuce (mixed)
  • 3 tbsp lemon-infused olive oil
  • vegetable oil for frying
  • white wine vinegar to taste
  • ciabatta for serving
  • salt
  • pepper

Utensils

  • frying pan
  • baking sheet
  • oven
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Rosé, Grenache
A wine that complements the freshness and acidity of the tomato salad, and a wonderful wine to drink chilled in summer!

Nutrition per serving

Cal
556
Protein
4g
Fat
48g
Carb
18g

Step 1/4

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.
  • 1 kg tomatoes
  • 4 tbsp olive oil
  • 1 tbsp brown sugar
  • baking sheet
  • oven
  • cutting board
  • knife

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.

Step 2/4

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.
  • 60 almonds (slivered)
  • 2 tbsp capers
  • vegetable oil for frying
  • frying pan

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.

Step 3/4

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.
  • 3 tbsp lemon oil or olive oil for the salad
  • 200 mozzarella balls
  • 150 lettuce
  • large bowl

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.

Step 4/4

Dress salad with salt, pepper, and white wine vinegar to taste. Garnish with the remaining toasted almonds and serve with ciabatta. Enjoy!
  • salt
  • pepper
  • white wine vinegar to taste
  • ciabatta for serving
  • large bowl

Dress salad with salt, pepper, and white wine vinegar to taste. Garnish with the remaining toasted almonds and serve with ciabatta. Enjoy!