Geoffrey Zakarian's Triple Tomato Salad | The Kitchen

Geoffrey creates a fresh, end-of-the-summer salad that uses roasted, raw and marinated tomatoes! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3zoQhcg Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Triple Tomato Salad RECİPE COURTESY OF GEOFFREY ZAKARİAN Level: Easy Total: 1 hr 50 min (includes cooling time) Active: 35 min Yield: 3 to 4 servings Ingredients 1/4 cup extra-virgin olive oil 1 cup cherry tomatoes, halved 1/2 clove garlic, thinly sliced Pinch dried thyme Smoked flaky salt Kosher salt and freshly ground black pepper 1 tablespoon Dijon mustard 1 teaspoon honey 1 to 2 teaspoons minced Calabrian chiles (depending on how spicy you want it!) 1 tablespoon plus 2 teaspoons white wine vinegar 1/4 white onion, sliced paper-thin 2 heirloom tomatoes, cored and sliced into various sizes 1/4 cup fresh basil, torn 1/4 cup fresh dill, torn Directions Preheat the oven to 350 degrees F. Drizzle 1 tablespoon oil on a small sheet pan. Add 3/4 cup of the cherry tomatoes, along with the garlic, thyme and smoked salt and pepper to taste. Toss together. Roast for 15 to 20 minutes. Allow to cool to room temperature. In a small bowl, whisk together the mustard, honey, chiles, 1 tablespoon vinegar and the remaining 3 tablespoons olive oil. Add the onions and remaining 1/4 cup cherry tomatoes and toss. Season with kosher salt and pepper; allow to marinate for 10 minutes. Add the remaining 2 teaspoons white wine vinegar to the roasted tomatoes. Arrange the roasted tomatoes on a platter and drizzle with the liquid. Add the marinated tomatoes and drizzle with some of the mustard vinaigrette. Top with the heirloom tomatoes. Finish by garnishing with the basil, dill and smoked salt. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #TripleTomatoSalad Geoffrey Zakarian's Triple Tomato Salad | The Kitchen | Food Network https://www.youtube.com/watch?v=8B-buu9L58c