Sungold Tomatoes with Oregano-Sherry Vinaigrette

The best way to celebrate tomatoes, all on one plate! Sweet, seasonal tomatoes meet garlic, capers, all the seasonal herbs and an earthy-sweet vinaigrette. Summer (or spring!) has arrived.

  • 2lbs sungold, cherry or grape tomatoes, sliced
  • Few pieces purple (or green) basil, torn
  • 2 garlic cloves, sliced thin and divided
  • 1 tbsp pea shoots, stems removed and chopped
  • 1 tbsp chives, chopped
  • 1-2 tbsp capers
  • 1-2 tbsp amaranth micro greens (or beet micro greens), for color
  • 1.5 tsp sea salt, divided
  • 2 tbsp fresh oregano, chopped
  • 1 tbsp dijon mustard 
  • 1 tbsp sherry vinegar 
  • 2 tbsp olive oil 
  • 1 tsp maple syrup 

Step 1

Add tomatoes, basil, 1 sliced garlic clove, pea shoots, chives, capers, and micro greens to a plate. Sprinkle 1 tsp sea salt.

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Step 2

Add the oregano, final sliced garlic clove, mustard, and sherry vinegar to a bowl, and whisk. Slowly stream in the olive oil, and whisk to emulsify. Taste for acidity, and add maple syrup. Taste for salt.

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Step 3

Pour the dressing over the salad (you may not need it all). Let it sit for at least 1 hour, so that the tomatoes can marinate in the dressing and soften (it can be eaten immediately if you don’t have time).

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