It’s rare to find something insanely delicious that’s also insanely easy to make. Fortunately; roasted tiny tomatoes are just that. Early (or late) in tomato season; roasting concentrates the flavors and makes sub-par tomatoes exciting. Peak-season roasting creates an addictive tomato flavor bomb. This dish exists as a method for getting roasted tomatoes into people’s mouths (we think they’re that good). It’s simple but elegant -- and damn delicious! If snap peas aren't in season while your tomatoes are poppin'; substitute with raw sweet corn kernels instead; we did this last summer at the restaurant; and everyone went wild for it.

To make the pesto: Add everything to a food processor except the olive oil. Whizz; scraping down the sides as necessary; until well incorporated. With the motor running; slowly stream in olive oil until you reach your desired consistency (keep in mind that it will thicken a bit as it cools). Season well with salt and pepper; whizz again; and taste. Add more salt and/or lemon to taste.To make the salad: Toss the cut summer squash with olive oil and season with salt. Cook the pieces on a grill or in a hot pan (with more olive oil): place them with one cut side down; and don’t touch for 30 seconds. You want to get a nice sear on one side while still leaving the squash al dente. Turn the pieces and cook for another 15 seconds; then remove from the heat and let cool.In a bowl; combine the tomatoes and their roasting oil; seared summer squash; sliced snap peas and ¾ cup of the mint leaves; and shower with a good bit of lemon zest. Toss gently and taste; add salt; black pepper; more roasting oil and more zest as desired. You want the vegetables to be draped in the luscious tomato roasting oil; with a tiny bit of it pooling at the bottom of the bowl.To serve; swoop the pesto across one side of a shallow serving bowl. Mound the tomato-summer squash-snap pea mixture in the center of the bowl. Shave ricotta salata over top (if you don’t have a mandolin; use a vegetable peeler) until the tomato pile is nicely blanketed. Finish with the rest of the mint; more lemon zest; more freshly ground black pepper; and a shower of chive blossoms.*We love using alternative greens for pesto; especially if it means eliminating waste. Carrot tops and fennel fronds are in constant rotation in our kitchen. We use them in addition to/instead of arugula!