Heat oven to 350 degrees. Line a cookie sheet with parchment paper and add 1 cup of the sliced tomatoes. Drizzle tomatoes with 1-2 tbsp of olive oil and a sprinkle of salt/pepper, toss.

Place cookie sheet in oven and roast tomatoes for 60-90 minutes depending on size/juiciness of tomatoes. You want the tomatoes to be firm and browned, but not charred and crispy. Once tomatoes are done cooking, remove from oven and set aside

Meanwhile, in a small pot, over medium low heat, add 3 tbsp of olive oil followed by the entire package of maftoul. Toast the maftoul for 2-3 minutes until fragrant and lightly browned. Then add the chicken stock along with 1/2 tsp of salt/1/4 tsp of black peeper, bring to s low simmer, add lid, and allow the maftoul to cook for 15 minutes.

Once the maftoul is done cooking, remove lid, fluff and set aside

Prepare grilled corn. Using a large chef's knife, carefully cut kernels from corncobs and set aside

To prepare the salad, in the bottom of a large serving bowl, add 1-2 minced shallots, the zest/juice of both lemons, 4 tbsp of olive oil and a sprinkle of salt/pepper. Whisk to bring dressing together

Directly on top of the dressing, add cooked maftoul, roasted tomatoes, grilled corn kernels, 1 cup of the remaining sliced raw tomatoes, and a generous amount of fresh thyme and tarragon. Toss gently to combine.

Taste and adjust seasoning if necessary, adding more lemon, salt or olive oil.

Serve ad enjoy