Heirloom Tomato Salad
- 2 pounds / 1 kg tomatoes ( a mix of small heirlooms & cherry tomatoes), halved
- 1/4 cup / 60 ml extra virgin olive oil
- 1 tablespoon brown sugar or maple syrup
- couple pinches of fine grain sea salt
- 1/3 cup toasted almond slices
- 2 tablespoons capers, fried in a bit of oil
- 6 oz good mozzarella, torn into chunks
- a handful of torn lettuce leaves
- generous drizzle of lemon olive oil or chive oil
- chive (or herb) flowers or minced chives, to serve
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almond, toasted slices (1/3 cup)
- Chive (1)
- Lettuce, leaves (1 handful)
- Tomatoes (2 pounds)
- Condiments
- Capers (2 tablespoons)
- Cooking & Baking
- Brown sugar or maple syrup (1 tablespoon)
- Lemon olive oil or chive oil (1 generous drizzle)
- Olive oil, extra virgin (1/4 cup)
- Sea salt, fine grain (2 pinches)
- Dairy
- Mozzarella, good (6 oz)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published July 25, 2012 (6 months ago).
107 people saved this recipe.
