Tomato Salad with Burnt Honey Vinaigrette

Ingredients

• 1.5 lb Ripe but firm tomatoes (Cored and cut into ½-inch wedges)
• 1 cup Cherry or grape tomatoes (Halved)
• 1 tsp Kosher salt (Plus additional salt as needed; the structured recipe specifies tossing the tomatoes with 1 teaspoon)
• Ground black pepper (To taste)
• Honey (Cooked to a deep amber; a mild, light-colored honey such as clover or orange blossom is recommended)
• Fennel (Bloomed in the honey as it darkens)
• Red wine vinegar (Added to the caramelized honey; avoid standing directly over the skillet because the vapors are potent)
• Olive oil (Used in the vinaigrette)
• Shallots (Soaked in ice water to stay crisp and bright)
• Pistachios (Pounded into uneven pieces ranging from finely ground to coarse; a mortar and pestle is preferred)
• Ice water (For soaking the shallots)

Steps

1. 1

   In a large colander set in a bowl, toss the ripe but firm tomato wedges and halved cherry or grape tomatoes with 1 teaspoon kosher salt. Let the tomatoes stand while you prepare the remaining ingredients.

2. 2

   Soak the shallots in ice water so they remain crisp and bright.

3. 3

   Pound the pistachios in a mortar with a pestle into uneven pieces, ranging from finely ground powder to coarse bits. If you do not have a mortar and pestle, cover the nuts with a towel and bash them with a skillet, meat pounder, or rolling pin.

4. 4

   Cook the honey in a skillet until it reaches a deep amber color, blooming the fennel in the honey as it darkens.

5. 5

   Add the red wine vinegar to the caramelized honey, keeping your face away from the skillet because the released vapors can cause coughing and tearing.

6. 6

   Combine the vinaigrette with olive oil and pour it over the tomatoes while it is still warm, which helps wake up the tomatoes' flavor.

Notes

The supplied page exposes only a partial ingredient list and one complete structured instruction; the remaining quantities and full method are unavailable because the recipe requires membership. The available source explains that the warm vinaigrette includes burnt honey, fennel, red wine vinegar, and olive oil, and that pounded pistachios provide both crunchy pieces and a fine powder that absorbs tomato juices. Strong, dark honey may overwhelm the tomatoes.

Nutrition per serving

• salad
• side dish
• vegetarian
• gluten-free
• summer
• no-bake
• tomatoes
• sweet-savory