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.
- 2 lb. cherry tomatoes, preferably Sun Gold, halved
- 1⁄2 medium red onion, thinly sliced
- 1⁄4 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
- 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.
- 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.