Tomato, Shallot, and Cucumber Salad
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.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine