6 large peeled shallots, cut in half
1/2 cup olive oil
Salt and pepper
1/2 pound tomatoes (about 2 medium), cut into wedges
1 large cucumber, peeled, seeded and sliced into 1/2-inch pieces
2 tablespoons balsamic vinegar
1 tablespoon chopped tarragon
- Preheat the oven to 400 degrees.
- Toss the shallots with 1-tablespoon olive oil and season with salt and pepper. Roast for 12 minutes.
- Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil, and season. Toss with the tomatoes and cucumbers.