TRIPLE TOMATO SALAD

Triple Tomato Salad image

Provided by Geoffrey Zakarian

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 14

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1/4 cup extra-virgin olive oil
1 cup cherry tomatoes, halved
1/2 clove garlic, thinly sliced
Pinch dried thyme
Smoked flaky salt
Kosher salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 teaspoon honey
1 to 2 teaspoons minced Calabrian chiles (depending on how spicy you want it!)
1 tablespoon plus 2 teaspoons white wine vinegar
1/4 white onion, sliced paper-thin
2 heirloom tomatoes, cored and sliced into various sizes
1/4 cup fresh basil, torn
1/4 cup fresh dill, torn

Steps:

Preheat the oven to 350 degrees F.
Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.
In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes.
Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt.