Author: Greg Denton and Gabrielle Quiñónez-Denton of Ox Restaurant, Stacy Adimando, from Around the Fire
Ingredients
1 pint cherry or grape tomatoes
¾ cup extra-virgin olive oil
2 teaspoons kosher salt, or more to taste
½ cup balsamic vinegar
½ teaspoon freshly ground black pepper, or more to taste
Instructions
Preheat the oven to 400°F.
Spread the tomatoes in a single layer on a baking sheet and drizzle with 2 tablespoons of the oil; sprinkle with 1 teaspoon of the salt and roast until lightly dehydrated,12 to 15 minutes. Remove from the oven.
Meanwhile, in a medium bowl, combine the vinegar, the remaining 10 tablespoons of oil, the remaining 1 teaspoon salt, and the pepper; add the roasted tomatoes and toss gently to combine. Let sit 10 minutes, then taste and adjust the seasoning, if necessary.
Recipe by The Taste Edit at https://thetasteedit.com/grilled-radicchio-salad-with-corn-mt-tam-triple-cream-and-roasted-tomato-vinaigrette/