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+ servings

Heirloom Tomato Salad with Chive Dressing


  • Salad
  • 2 lbs heirloom 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 clarified butter
  • 8 oz fresh mozzarella, torn into chunks
  • a handful of torn kale leaves
  • a generous drizzle of chive dressing

  • Chive Dressing
  • cup + ¼ cup fresh chives, chopped
  • ½ cup olive oil
  • a pinch of sea salt


  • Roast 1 pound (or half) of the tomatoes
  • Preheat your oven to 350°F.
  • 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
  • Bake, without stirring, until the tomatoes have shrunken a bit & have begun to caramelize around the edges (~ 45 to 60 minutes).
  • Set aside to cool.

  • Make the Chive Dressing
  • 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.

  • Assemble the Salad
  • 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.
  • Serve topped with the remaining almonds and a few extra fresh chives that have been cut into small pieces.