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Salad
2 - 4 servings
25 minutes
10-15 minutes
Chef Tom Fraker
12 shallots - peeled
3 tablespoons extra virgin olive oil - divided use
2 tablespoons sherry vinegar
3 cloves organic garlic - roasted and minced
1 teaspoon thyme - chopped
1 teaspoon oregano - chopped
5 organic tomatoes - cut into wedges
3 organic cucumbers - peeled and sliced thin
Salt and pepper to taste
Preheat oven to 350°F.
Cover a sheet pan with aluminum foil.
In a bowl, toss the peeled shallots in 1 teaspoon of olive oil, place on the sheet pan and lightly season with salt and pepper.
Roast in the oven until tender.
Once roasted, remove from the pan and let cool.
In another bowl, combine the sherry vinegar, garlic, olive oil, and herbs.
Mix well using a whisk.
In a separate bowl, combine the cooled shallots, tomatoes and cucumbers.
Drizzle the dressing over the vegetables and carefully toss.
Adjust seasonings.
Can serve at room temperature or it can be chilled.
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