Marinated Tomato Salad


3 large Heirloom tomatoes, 1/4-inch slice, halved
1 pint heirloom cherry tomatoes, 1/4-inch slices
1/2 red onion, julienned
1/4 cup (+1 tablespoon) olive oil
2 tablespoons red wine vinegar
2 cloves garlic, smashed and minced
2 teaspoons thyme, leaves picked
2 teaspoons Italian parsley, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 tablespoon basil, chiffonade
4 oz honey goat cheese crumbles
4 slices French baguette, 1/4-inch thick
1 clove garlic, smashed


Serves 4

Preheat oven to 400°F.

Place tomatoes and onion in a sealable bag. In a small bowl, whisk together 1/4 cup olive oil, red wine vinegar, 2 cloves garlic, thyme, parsley, salt and pepper. Pour over tomatoes and allow to marinade in a refrigerator at least 2 hours.

Remove from the refrigerator and toss tomatoes with basil and crumbled goat cheese. Place on serving plates and set aside.

Place the bread on a parchment-lined baking sheet. Drizzle with remaining 1 tablespoon olive oil and season lightly with Kosher salt and pepper. Bake until toasted, about 7 minutes. Allow to cool for a few minutes and rub with remaining 1 clove smashed garlic. Serve while warm on the serving plate with the salad.