|1 kg||heirloom tomatoes (mixed varieties)|
|4 tbsp||olive oil|
|1 tbsp||brown sugar|
|60 g||almonds (slivered)|
|200 g||mozzarella balls|
|150 g||lettuce (mixed)|
|3 tbsp||lemon-infused olive oil|
|vegetable oil for frying|
|white wine vinegar to taste|
|ciabatta for serving|
A wine that complements the freshness and acidity of the tomato salad, and a wonderful wine to drink chilled in summer!
Preheat oven to 175°C/350°F. Depending on size, slice or halve the tomatoes and lay half of them them on a baking sheet, and sprinkle with olive oil, sugar, and some salt. Roast the tomatoes on the middle rack of the oven for approx. 35 – 45 min., or once caramelized and slightly shriveled. Set aside to cool.
Toast almonds in a frying pan until fragrant, then remove from pan and set aside. In same pan, heat oil and fry capers over medium-high heat. Remove from pan when crispy and set aside to cool.
Add the raw and roasted tomatoes to a bowl and drizzle with lemon-infused olive oil. Add the capers, mozzarella, lettuce, and most of the almonds.