The Chef
Jonathan Waxman Barbuto

Servings
Serves 6

Ingredients
3 pints multicolored ripe organic pear or cherry tomatoes
8 ounces medium organic carrots (multicolored, if you can find them), peeled
1 teaspoon chives
1 tablespoon red-wine vinegar
1⁄4 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon raw honey

Cooking Instructions
Slice tomatoes in half lengthwise, and put in a bowl. Shave carrots lengthwise with a vegetable peeler, stack the strips, and dice finely. Add chives, vinegar, oil, shallot, and honey to a small mason jar, close the lid, and shake vigorously. Add diced carrots to the jar, shake again, and allow to sit for 10 minutes. (If the mixture is too thick, add 2 tablespoons warm water.) Add the carrot vinaigrette to the tomatoes, toss until combined, and serve cold or at room temperature.

Photograph by Christopher Griffith