Calabrian Tomato Salad Food

TRIPLE TOMATO SALAD

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.

CALABRIAN TOMATO SALAD

Steps:

• Chop the tomatoes into large, but bite size pieces keeping the seeds and juice. Place into a medium bowl.
• Add the other ingredients except the olive oil. Mix well.
• Add olive oil. Mix well again.
• Marinate at room temperature for at least one hour.