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We're all giddy about tomato season, so we partnered with Wolf Gourmet to share—and show!—you the salad recipe to kick off the season with.
If you're searching our recipes for the meal you'll make when you get your mitts on the first tomatoes of the season this summer, you'll be scrolling a lot—there are over 800 Community Picks to choose from! But I will be beelining straight for this half-roasted version from our Senior Staff Writer Sarah Jampel.
It's got just enough going on: There's a base of roasted tomatoes, garlic, and capers mixed with fresh tomato and onion, and all swished together in a puddle of umami-packed and herby salsa verde. There are just a few simple steps —and a surprise ingredient repurposing!—to follow; watch the video above and then follow the link below to get making it in your own kitchen.
For the salad:
- 1 quart sweet cherry tomatoes, preferably a mixture of colors and shapes
- 3 garlic cloves, lightly crushed
- Olive oil, for roasting
- Coarse salt, for sprinkling, plus more to taste
- 2 tablespoons drained capers
- 1 large or 2 medium/small ripe beefsteak tomatoes, chopped into large chunks
- 1 handful thinly sliced red onions (half-moon shape), soaked in ice water for 10 minutes, drained, and dried (optional step that will remove the bite from the onion)
- 1 handful fresh basil leaves, or fewer depending on your preferences
- 1 splash red wine vinegar, optional
- Greek yogurt, for serving
- Fluffy pita, for serving
For the salsa verde:
- About 1/2 cup extra-virgin olive oil
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 1/4 cup coarsely chopped basil
- 1 cup coarsely chopped flat-leaf parsley
- 1 small garlic clove
- 1 anchovy
- 1 tablespoon drained capers
- 1 pinch red pepper flakes
- 1/2 lemon, for juicing
- Freshly ground black pepper