2 dozen mixed cherry tomatoes
1 orange melons
2 slicing cucumbers
½ sweet onion diced
1 bunch bronze fennel fronds
4 sprigs tarragon
2 bunch chives
4 sprigs basil
3 cloves garlic
4oz. balsamic vinegar
Zest of 2 lemons
Juice of one lemon
2 tablespoons extra virgin olive oil plus extra for cooking tomatoes
Salt & pepper
- Blanch and peel the tomatoes, reserve. Take the other half and place in the bottom of a small container, along with the onion, garlic, and balsamic. Place tomatoes on top of the herb mixture and pour enough olive oil over them to just cover the tomatoes. Place in a preheated 180 degree oven for 10 minutes. Remove and allow to cool to room temperature. When ready to use, remove from marinade and season with salt.
- Dice all vegetables and fruit into small dice ½ inch cubes. Mix together with olive oil and salt. Add a squeeze of lemon juice, zest, fennel fronds, and torn basil. Serve.
