The other day, Uri told his son Nikita about his favorite salad as a kid: tomatoes and red onions. As simple as that! Niki wanted to try the tomato salad but said he doesn’t like raw onions. Instead, he wants cooked onions for his salad. This inspired this super simple to make yet super satisfying and complex rendition:
Raw-sted warm and cold tomato salad.
The concept is as simple as the ingredients: We roasted half of the salad and the other half stayed raw. It’s a perfect mixture of textures and flavors and elevates such a simple dish to a new level.
Fancy dishes don’t necessarily need fancy ingredients. Sometimes, an ingredient as simple as a good (ripe) tomato is all you’ll need.
You’ll need the following ingredients to make the tomato salad:
- 500 g mixed cherry tomatoes (or any nice ones you can find), quartered
- 3-4 small red onions, some quartered, some sliced thin
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- flaky salt
- black pepper
- chili flakes
- We used mentuccia as a garnish, a type of mint that tastes a bit like oregano and grows wild all over Europe (and amazingly also in Uri’s garden!). Still, you can use mint, oregano, basil, or a mix.
Here’s how to make the tomato salad:
Preheat oven to 190℃
Place half of the tomatoes, the quartered onions, rosemary, thyme, 2 tbsp olive oil, and flaky salt on a tray and roast for about 15-20 minutes, until well caramelized.
Meantime, mix the sliced onions with red wine vinegar, remaining oil, salt, pepper, and chili.
Arrange the raw tomatoes on a plate, add the roasted tomatoes and onions, and spoon over the marinated onions. Finish with more flaky salt, pepper, and herb of choice.
Hurry up and make this with the last tomatoes of the season!
Some tips for making this tomato salad:
- Use ripe tomatoes. This is a seasonal dish, but it’s worth the wait.
- Roast the tomatoes in the oven, not on the stove. If your oven has a grill function, use it for the last 2 minutes, but be careful not to burn the tomatoes and onions.
- If raw onions are too much for you, you can always put the onion slices in an ice bath. Leave them in there for 10 minutes. This gets rid of the sharpness.
Niki’s Warm and Cold Tomato Salad
Ingredients
- 500 g mixed cherry tomatoes or any nice ones you can find, quartered
- 3-4 small red onions some quartered, some sliced thin
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- flaky salt
- black pepper
- chili flakes
- 1 branch mentuccia That's a type of mint that tastes a bit like oregano and grows wild all over Europe (and amazingly also in Uri's garden!). Still, you can use mint, oregano, basil, or a mix.
Instructions
- Preheat oven to 190℃
- Place half of the tomatoes, the quartered onions, rosemary, thyme, 2 tbsp olive oil, and flaky salt on a tray and roast for about 15-20 minutes, until well caramelized.
- Meantime, mix the sliced onions with red wine vinegar, remaining oil, salt, pepper, and chili.
- Arrange the raw tomatoes on a plate, add the roasted tomatoes and onions, and spoon over the marinated onions. Finish with more flaky salt, pepper, and herb of choice.
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