Daily Recipe: Heirloom Tomato Salad
Things are getting busy around here.
With the start of SX tomorrow, we have a lot of things to do. We’re a part of the ATX Food Crawl and we’re hosting our very own in.house recording sessions and music on the porch. Needless to say, it’s been a little hectic.
With long hours at the office in preparation for the craziness of the upcoming week, we want to keep it simple when it comes to meal planning.
This recipe comes to us from one of our favorite food bloggers. 101 Cookbooks makes real food look good. After reading Heidi’s recipes you’ll have a new appreciation for the beauty of whole foods.
Simple, local food is just so lovely.
We have some beautiful heirloom tomatoes at the store and all you need is to toss these with some olive oil and salt and pepper, and you’ve got yourself a wonderful salad.
Throw in some cheese and you can pass it off as dinner.
Heirloom Tomato Salad
From: 101 Cookbooks
- 2 pounds heirloom tomatoes, halved
- 1/4 cup virgin olive oil
- 1 Tbsp brown sugar or maple syrup
- couple pinches of fine grain sea salt
- 1/3 cup toasted almond slices
- 6 oz mozzarella, torn into chunks
- A handful of torn lettuce leaves
- Spritz of half a lemon
To start, your going to roast about 1/2 of the tomatoes. Preheat the oven to 350 degrees and adjust the oven rack to the top third of the oven. Toss the tomatoes you will be roasting gently 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.
When ready to serve, gently toss the roasted and raw tomatoes with the lemon juice, most of the almonds, the mozzarella and the lettuce. Taste and season with a bit more salt if needed. Serve topped with the remaining almonds. Enjoy.