I've thrown a lot of tomato salads together in my life. And certainly not everyone here is stressed out … That said, I made one over the weekend that is a bit offbeat, in a good way – a seasonal salad worth sharing. I think the magic happened when I decided to bake half the tomatoes. The salad became a blend of beautiful relics in shades of green, red, yellow and orange, tossed with their roasted, caramelized counterparts. Roasted tomatoes bring depth to the salad – well worth the extra time and effort.
Based on tomatoes
Beyond the tomato base (use the best and make sure they are ripe), I found myself pulling out the ingredients around the kitchen. Capers, quickly fried, added a pop of mustard. The crisis came from roasted almonds and the creamy fresh mozzarella gave the right amount of decline. The fresh herbs added a light finish.
Varieties of tomato salad
Don't let my version affect you too much. Play around! You can get the basic premise (tomato salad made with a mixture of ripe and roasted tomatoes during the season) in unlimited different directions. Try different nuts, herbs and vinaigrettes. A version that uses this pesto is A +. Experiment with different tomato varieties and shapes.
Is it easy to prepare almost everything ahead of time, and I must tell you, this salad is served on garlic slices of chopped bread? Or does it work with an oven baked in the oven that comes in hot pie bread? The best meal I've had all week.