Cool Under Fire

Chilled Roasted Cherry Tomatoes and Red Onions with Crisp Diced Cucumber

35 minutes

Serves 4

SideItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb

Herb's take

This Italian-inspired side marries the best of both worlds: sweet, jammy, roasted vegetables and fresh, crunchy cucumber. You'll practice high-heat roasting for maximum flavor, then contrast it all with a burst of coolness on top. Expect a textural plot twist.

Ingredients

Yield

1 1/2 pints cherry tomatoes, halved
1 cup red onion, diced
3 tbsp olive oil
2 tsp balsamic vinegar
2 cloves garlic, finely minced
1 cup cucumber, peeled, seeded, and diced
2 tbsp fresh basil, thinly sliced
1 1/4 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

01
Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02
In a large bowl, toss the halved cherry tomatoes and diced red onion with olive oil, 1 teaspoon kosher salt, and black pepper until well coated.
Herb says
Salt draws out moisture and helps the veggies caramelize, not steam. That’s the Maillard reaction raising its tasty head.
03
Spread the mixture in an even layer on the prepared baking sheet. Roast for 25 minutes, stirring once halfway, until tomatoes are bursting and onions are caramelized.
04
Remove the baking sheet from the oven and immediately drizzle balsamic vinegar over the hot vegetables. Add minced garlic and toss gently with a spatula.
Herb says
Adding vinegar and garlic off the heat preserves their bright flavors; heat would mellow them too much.
05
Let the roasted mixture cool at room temperature for 20 minutes, then transfer to a shallow bowl. Refrigerate for at least 30 minutes or until fully chilled.
06
To serve, gently fold the diced cucumber and basil into the chilled roasted vegetables. Sprinkle the remaining 1/4 teaspoon kosher salt over the top and toss just to combine.
Herb says
The cucumber goes in at the end to keep it crisp, not soggy, think of it as an edible exclamation point.
07
Transfer to a serving dish and drizzle with a little extra olive oil, if desired. Serve cold or lightly chilled.

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HERB

Cool Under Fire

Ingredients

Instructions