Niki's Warm and Cold Tomato Salad
This easy tomato salad is half-roasted and half-raw, paired with a very simple vinaigrette and it's delicious.
Servings 2
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.