The sweetest cherry tomatoes are still rolling into my local market, so this easy end-of-summer salad has been on repeat. There's the simple list of ingredients that pack great flavor and no fuss, and the fact that it can be made into a full meal with some added protein, or it makes a great side salad.
Just roast the tomatoes until they blister in the oven and release their juices. Then pile the tomatoes and all the juices over the baby arugula or other tender greens like baby kale, or a mix of greens and herbs like fresh basil and oregano. No need for a dressing here-the roasted tomato juices do the job quite well. Then add crumbled cheese, in this case feta, and toss to blend.
To make this a meal, add about a cup or so of high protein pasta like chickpea or lentil pasta to the salad, or chicken tenders. It goes great along side Chicken Parmesan, Baked Halibut, or pizza.
And in case you're looking for more ideas on how to use roasted tomatoes, I love adding them to Zucchini Pesto Noodles, and Roasted Pasta Primavera.
Roasted Cherry Tomato Salad
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- ⅛ teaspoon salt
- 5 ounces baby arugula or other tender greens
- 3 ounces feta cheese crumbled, or Parmesan cheese or other cheese
Instructions
- Preheat your oven to 400℉.
- Prepare a baking sheet with parchment paper.
- Add the cherry tomatoes to a large bowl. You'll use this bowl again when mixing the salad.
- Add the olive oil and salt to the the cherries and blend with a spoon or spatula.
- Add the tomatoes to the baking sheet. Set the bowl aside for later.
- Bake tomatoes at 400℉ for 25 minutes or until tomatoes blister and start to release tomato juice.
- Let the tomatoes cool for a few minutes. Add the arugula to the large bowl you set aside.
- Add the cherry tomatoes and all the tomato juice on top of the arugula.
- Add the feta cheese to the bowl and blend or toss the salad ingredients with a spatula or tongs.
- Store leftovers in the refrigerator for a few days.
Leave a reply