Triple Tomato Salad

I loved this salad the first time I saw it on The Kitchen. It’s the perfect salad to eat as is or as a meal, I add roasted fish or chicken. The original recipe uses Calabrian chilies. I tweaked it a little for my taste because I really like poblano peppers. The salad will be excellent even without the peppers. So, make it your own!

Ingredients:
1/4 cup extra-virgin olive oil

1 cup cherry tomatoes, halved

1/2 clove garlic, thinly sliced

Pinch dried thyme

Sea salt

Freshly ground black pepper

1 tablespoon Dijon mustard

1 teaspoon honey

Optional: 1 to 2 teaspoons minced Calabrian chiles (depending on how spicy you want it!) You can substitute Poblano peppers or Jalepenos depending on your flavor palate

1 tablespoon plus 2 teaspoons white wine vinegar

1/4 white onion, sliced paper-thin

2 heirloom tomatoes, cored and sliced

1/4 cup fresh basil (you can chop or leave whole)

Goat cheese or Mozzarella sliced

Directions:

1. Preheat the oven to 350 degrees F.

2. Cover a sheet pan with aluminum foil.

3. Drizzle 1 tablespoon oil on the foil. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and sea salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature.

4. In a small bowl, whisk together the mustard, honey, peppers (if using), 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with salt and pepper; allow to marinate for 10 minutes.

5. 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 cheese and basil.