I’ve done a number of these roasted tomato salads over the years, but this is the one I featured in Near & Far. I introduced it by saying, the next time you think of making a caprese salad, consider this instead. And I meant it. It’s a bit of extra effort (not much), but the combination of both raw and roasted tomatoes is special. And the bright harissa oil brings an element of the unexpected. You can roast the tomatoes and prepare the harissa oil ahead of time. Keep the roasted tomatoes in a jar covered in oil, bring to room temperature, and drain before continuing with the recipe.