We served a version of this Cherry Tomato Salad with Tarragon salad when I last worked in France. The French version involves peeling cherry tomatoes — which is a lot of work, but the result is amazing.
The cherry tomato salad also changes during the height of summer. When tomatoes are in season, I substitute chopped heirloom tomatoes from my garden or the farmers market for the cherry tomatoes. I always look forward to my crop of vine-ripened tomatoes every year.
Halve the peeled tomatoes and place in a medium-size bowl.
In a second, smaller bowl, whisk together the vinegar and mustard. Gradually whisk in olive oil so the dressing emulsifies and thickens slightly. Whisk in the tarragon; taste and adjust for seasoning with salt and pepper.
Pour the prepared dressing over tomatoes. Add the pecans and gently stir to combine. Taste and adjust seasoning as desired.
Serve immediately or up to 3 hours after preparation.
Makes 6 servings.
** To toast pecans, preheat oven to 300 degrees F. Spread nuts in a pie pan and roast till they are fragrant and just beginning to darken. You may need to shake the pan occasionally. The pecans will continue to darken after you remove them from the oven.
Source: Recipe and comments by Virginia Willis and her website, Virginia Willis Culinary Productions.