We’re obsessed with French recipe-developer Manon Lagrève’s recipes from her new cookbook, La Saison highlighting the joys of summer tomatoes. In this warm tomato salad, small colourful cherry tomatoes are cooked with garlic and herbes de Provence until softened. Then gently squished to become the warm dressing to slices of sun-ripened beefsteak tomato. A ball of burrata cheese on top brings it all together. The result is pure, sunshine-y tomato perfection.
Manon swears that every single person who tries this recipes ends up making it on repeat. And we have no doubts. Mix and match a variety of tomato colours to make the dish extra special. Best served in the sunshine with some bread to soak it all up.
Warm Tomato Salad
Ingredients
- 2 tbsp olive oil divided
- 2 cloves garlic thinly sliced
- ½ tsp herbes de Provence
- ¼ cup pine nuts
- 200 g cherry tomatoes sliced
- 2 tbsp water
- 1 large beefsteak tomato thinly sliced
- salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
- 1 handful croutons
- 1 ball burrata
- 1 handful basil leaves green or purple
Instructions
- Heat half the oil in frying pan over medium and fry garic for a few minutes, then add herbes de Provence, pine nuts and cherry tomatoes. Cook for a few minutes, then squish tomatoes with a spoon so they release their juices. Add water.
- Arrange beefsteak tomato on serving plate, season with salt and pepper and drizzle over the remaining oil and balsamic vinegar. Add croutons.
- Top sliced tomato with warm tomatoes, then place burrata in the middle. Sprinkle with basil and drizzle over some more olive oil.
Recipe excerpted from La Saison by Manon Lagrève (Quadrille). Adapted for ELLE Gourmet. Photography by Nassima Rothacker.
