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This is a variation of something I eat with my family all the time. It takes a classic salad and elevates it by roasting the tomatoes. It’s a simple salad with great cheese, good oil and paired with country style bread.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 60 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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2 pints cherry tomatoes
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4 sprigs thyme
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4 garlic cloves, smashed
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¼ cup extra-virgin olive oil
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Kosher salt
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8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
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Flaky sea salt
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Country-style bread, brushed with oil, toasted in oven (for serving)
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Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
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