Heirloom Tomato Salad

From the recipe box of Maggie Christians

When tomatoes are in season we find so many ways to enjoy them. This delightful recipe highlights the complex flavors of tomatoes for a beautiful show stopper that can serve as a side or main dish.

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Ingredients

• 4 cups pomegranate juice

• 1/2 cup maple syrup

• 2 tablespoons lemon juice

• 4 heirloom tomatoes

• 1/2 red onion

• handful of basil

• thyme

• 1 ball burrata

• olive oil

• black pepper, to taste

• smoked salt, to taste

Directions

1. Place pomegranate juice, maple syrup, and lemon juice in a saucepan over medium-high until the liquid is simmering.

2. Reduce heat to maintain simmer. Simmer for approximately one hour, until the juice has reached a syrup consistency (approximately 1 cup liquid remaining). Allow to cool completely.

3. Slice your red onion thin. If you don’t like the harsh taste of raw onion, soak your sliced onion in water for 10 minutes. Drain and pat dry.

4. Slice tomatoes into thin slices. I find a serrated knife works best for this. Set aside.

5. Cut your basil and remove thyme leaves from stems. Set aside.

6. Arrange half your sliced onions on a platter and top with sliced tomatoes. Top with remaining onions.

7. Pull your burrata into pieces and arrange atop your onions and tomatoes.

8. Drizzle with olive oil and pomegranate syrup. Season with salt and pepper to taste and then sprinkle with herbs.

9. Serve immediately.