Heirloom Tomato Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Salad
  • 2 pounds tomatoes (heirlooms tomatoes), halved and then cut into roughly the same size
  • ¼ cup olive oil
  • 1 Tbsp maple syrup
  • couple pinches of sea salt
  • ½ cup toasted almonds, sliced
  • 2 Tbsp capers, fried for a couple of minutes in a bit of ghee
  • 8 oz fresh mozzarella, torn into chunks
  • a handful of torn kale leaves
  • a generous drizzle of chive dressing
  • Chive Dressing
  • ⅓ cup + ¼ cup fresh chives, chopped
  • ½ cup olive oil
  • a pinch of sea salt
  1. Roast 1 pound (or half) of the tomatoes
  2. Preheat your oven to 350°F.
  3. Halve the tomatoes and toss them in a bowl along with the olive oil, maple syrup, and sea salt. Arrange them in a single layer on a baking sheet lined with parchment paper, cut side up
  4. Bake, without stirring, until the tomatoes have shrunken a bit & have begun to caramelize around the edges (~ 45 to 60 minutes).
  5. Set aside to cool.
  6. Make the Chive Dressing
  7. In a food processor (** or blender) .. puree ⅓ cup chopped chives with ½ cup olive oil and a pinch of sea salt. Stir in another ¼ cup finely chopped chives by hand.
  8. Assemble the Salad
  9. Gently toss the roasted and raw tomatoes with a bit of chive or lemon oil, most of the almonds, the capers, the mozzarella, and the kale.
  10. Serve topped with the remaining almonds and a few extra fresh chives that have been cut into small pieces.
Nutritional Data by %
% Protein: 19
% Carbs: 19
% Fat: 64
Nutrition Information
Serving size: ¼ Total Recipe Calories: 238 Fat: 17.3 Carbohydrates: 11.82 Sugar: 7.65 Protein: 11.31
Recipe by Veggies By Candlelight at https://www.veggiesbycandlelight.com/heirloom-tomato-salad-chive-dressing/