Marinated Tomatoes with Mint
For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, chef Chris Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing. Elizabeth Cecil
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This end-of-summer salad from American chef and farmer Chris Fischer showcases the sweet juices of peak-season tomatoes. The vinegar in the dressing draws out the juice, which is then thickened with olive oil. Use any color of heirloom or beefsteak tomatoes you like to create a beautiful presentation.

Featured in: “A Gathering by the Sea.”

Marinated Tomatoes with Mint Marinated Tomatoes with Mint
Tomatoes picked off the vine in the last days of summer often need nothing more than a sprinkle of salt. For a slightly—just slightly—more elaborate dish that showcases the sweet juices of summer tomatoes, Fischer dresses them with olive oil and vinegar, creating a vinaigrette seemingly out of nothing. The vinegar helps sweat out the tomato juice, which is then thickened by the oil. Use any color of heirloom or beefsteak tomatoes you like to create a beautiful presentation.
Yield: serves 4 to 6
Time: 40 minutes

Ingredients

  • 2 lb. cherry tomatoes, preferably Sun Gold, halved
  • 12 medium red onion, thinly sliced
  • 14 cup extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • Kosher salt
  • 1 lb. red or yellow heirloom tomatoes, cored and sliced crosswise
  • Freshly cracked black pepper
  • 1 cup loosely packed mint leaves, torn into bite-size pieces
  • Flaky sea salt

Instructions

  1. In a large bowl, toss the cherry tomatoes with the onion, olive oil, and vinegar. Season with salt and set aside at room temperature, stirring every 5 minutes, until the flavors have married, the onions are slightly softened, and the tomatoes have started to release their juices, about 20 minutes.
  2. Arrange the tomato slices on a serving platter and then spoon the cherry tomatoes and dressing over the top. Season with pepper, sprinkle with the mint leaves and sea salt, and serve at room temperature.

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