Tomato Salad Recipe

Prepare quick ferment

Place hulled, quartered strawberries in a small bowl. Sprinkle 1/2 tsp fine sea salt and 1 tbsp white wine vinegar over them. Toss gently to coat. Let sit at room temperature for 30–60 minutes, stirring once or twice. The berries should release juices and soften — drain lightly and reserve both berries and the briny liquid to use in the dressing or as garnish.

Oven semi-dry

Preheat oven to 250°F (120°C). Halve 12 cherry tomatoes and place cut-side up on a baking tray lined with parchment. Drizzle with 1 tbsp olive oil, sprinkle 1 tsp kosher salt and 1/4 tsp black pepper. Roast for 60–90 minutes until slightly shriveled but still tender (check at 60 minutes). Remove and cool; refrigerate if not using immediately.

Fry capers

Pat drained capers dry on paper towels. Heat 1/4 cup neutral oil in a small skillet over medium-high heat until shimmering. Fry capers in batches 20–40 seconds until they puff and become crisp. Use a slotted spoon to transfer to paper towels to drain and season lightly with a pinch of salt. Keep warm or at room temperature.

Make strawberry vinegar glaze

Combine 4 tbsp strawberry vinegar and 2 tsp sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until slightly syrupy, about 4–6 minutes. Stir in 1 tbsp butter off heat to add sheen and set aside to cool slightly.

Glaze wine cheese

Cut the 6 oz log of wine cheese into 6 medallions (about 1 oz / 28 g each) or halve lengthwise. Brush each portion lightly with the warm strawberry vinegar glaze so they are coated but not saturated. Set on a plate; glaze will set as it cools.

Whisk dressing

In a small bowl or jar combine 2 tbsp red wine vinegar, 1 tbsp strawberry vinegar (or 1 tbsp reserved ferment liquid), 1 tsp honey, and 1/2 tsp Dijon mustard. Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or sweetness as needed. If using the reserved ferment juice, reduce added vinegar by that amount.

Dress greens and compose

In a large bowl, toss 4 cups mixed salad greens lightly with about half the dressing (use more as desired) so leaves are lightly coated. Divide dressed greens among 4 plates.

Add components

Arrange semi-dried cherry tomatoes (about 3 tbsp per plate), 3/4 tbsp fermented strawberries per plate (knife-sliced if large), and 1–2 glazed wine cheese medallions on each plate. Place a small quenelle or scoop (~1/4 cup) of watermelon sorbet at the edge of each plate, or serve sorbet as a chilled accent on a small separate spoon if preferred.

Finish with crispy elements & glaze

Scatter crispy capers (about 1/2 tbsp per plate) and microgreens or basil over the salad. Drizzle a little of the reserved strawberry vinegar glaze over the cheese medallions and lightly over tomatoes for shine (about 1/2 tsp per plate). Sprinkle toasted almonds if using.

Serve

Serve immediately so greens remain crisp and sorbet stays frozen. Each plate should present a balance of tangy vinegar, sweet fermented strawberries, savory glazed cheese, warm-semi-dried tomatoes and crunchy capers.