I’ve done a number of these roasted tomato salads over the years, but this is the one I featured in Near & Far, and it’s extra special (and beautiful!). In the book I introduced the recipe by saying, “the next time you think of making a caprese salad, consider this instead.” And I meant it. Because there’s a roasted tomato component, making it is a bit of extra effort when compared to an all-raw ingredient salad, but the combination of both raw and roasted tomatoes is what makes this unique. The bright harissa oil brings an element of the unexpected.

Make Ahead Components

You can roast the tomatoes and prepare the harissa oil ahead of time. Keep the roasted tomatoes in a jar covered in oil, bring to room temperature, and drain before continuing with the recipe. The harissa oil is also good on many other things. You can drizzle the oil across soups for an added burst of flavor. It’s equally good as a finishing touch on rice bowls and many pastas.

More Favorite Tomato Recipes

• Rustic Tomato Tart
• A Simple Tomato Soup
• Five Minute Tomato Sauce
• Heirloom Tomato Salad
• Simple Bruschetta
• Roasted Tomato Salsa
• All the tomato recipes

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