Marinated Tomatoes with Mint

Showcase the sweet juices with this easy vinaigrette.

Serves
serves 4 to 6
Time
40 minutes

PHOTOGRAPHY BY ELIZABETH CECIL

Updated on August 6, 2021

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 Gatherin g by the Sea."

Ingredients

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

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Instructions

Step 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.

Step 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.

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.