TOMATO SALAD WITH BALSAMIC ROASTED CHERRIES

Growing up in the summers, we always had a tomato platter on the dinner table. It was the perfect accompaniment with a steak, fried chicken, or just on its own. I love the sweetness the balsamic roasted cherries brings to the dish.

Ingredients

For the Balsamic Roasted Cherries

• 1 cup fresh cherries, pitted and halved

• 1 T sugar 

• 3-4 tablespoons balsamic vinegar 

• 1 teaspoon extra virgin olive oil

For the tomatoes

• 1lb mixed variety of tomatoes, cut into wedges or halves

• ¼ red onion, thinly sliced

• Salt and pepper to taste

• 1-2 tablespoons extra Virgin Olive Oil, good quality

For the topping

• Torn basil and mint leaves

• Chopped fresh dill 

• Flaky sea salt

• Extra virgin olive oil

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Makes 4-6 servings

Preheat the oven to 350 degrees F. Lay cherries on a baking sheet.  Top with the sugar, balsamic vinegar, and olive oil.  Roast cherries for 15-20 minutes until they are slightly charred and bursting. Remove and let the cherries cool.

While the cherries are cooling, add your cut tomatoes into a large mixing bowl.  Toss in the onion, salt and pepper, and olive oil.  Taste for seasoning and let tomatoes sit at room temperature for about 10-20 minutes.  Don’t skip this step as it gives the tomatoes time to release all those good juices. 

To serve, spoon the tomatoes onto a serving platter or bowl and top with chopped herbs, roasted cherries, drizzle of olive oil, and flaky sea salt.