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Garlic Confit & Heirloom Tomato Salad

A stunning summer salad featuring creamy slow-poached garlic confit and vibrant heirloom tomatoes, drizzled with garlic-infused oil and fresh herbs.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean, Summer
Calories: 320

Ingredients
  

For the Garlic Confit
  • 2 heads garlic
  • 1.5 cups extra-virgin olive oil plus more as needed
  • 3-4 sprigs fresh thyme
  • 1 tsp whole black peppercorns
  • 0.5 tsp kosher salt
  • 1 small dried chili pepper optional
For the Salad Assembly
  • 2 lbs mixed heirloom tomatoes variety of colors and sizes
  • 1 medium English cucumber or 2 Persian cucumbers
  • 2 tbsp capers rinsed and drained
  • 0.25 cup fresh basil leaves torn
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh chives sniped
  • Flaky sea salt and black pepper to taste
  • 2-3 tbsp garlic confit oil from cooking
  • 1 tbsp balsamic vinegar or red wine vinegar
  • 4 oz fresh mozzarella or burrata optional

Equipment

  • Small saucepan
  • Large platter or shallow bowl
  • Sharp knife
  • Mixing bowls

Method
 

  1. Make the Garlic Confit: Separate and lightly smash the unpeeled garlic cloves. Place in a small saucepan with thyme, peppercorns, salt, and chili. Cover completely with olive oil. Cook over the lowest heat for 45-60 mins until very tender. Let cool in the oil.
  2. Prepare Vegetables: While garlic cools, slice the heirloom tomatoes into varied shapes and sizes. Thinly slice the cucumber.
  3. Make Dressing Base: In a small bowl, whisk together 2 tbsp garlic confit oil and 1 tbsp vinegar. Season lightly with salt and pepper.
  4. Arrange Salad: On a large platter, arrange the tomatoes and cucumbers. Scatter capers over the top.
  5. Add Garlic: Squeeze 6-8 cloves of the soft confited garlic from their skins directly over the salad in dollops.
  6. Dress: Drizzle the prepared dressing over the salad, followed by an additional 1-2 tbsp of plain garlic confit oil.
  7. Garnish & Finish: Sprinkle the torn basil, parsley, and chives over the salad. Finish with a generous pinch of flaky sea salt and cracked black pepper. Add mozzarella or burrata if using. Serve immediately with crusty bread.

Notes

Store leftover garlic confit and its oil in an airtight container in the refrigerator for up to 2 weeks, ensuring garlic is always submerged. Use the oil for dressings, roasting, or dipping.