Roasted Cherry Tomato Salad

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.

For SCD, swap out the feta cheese with shaved or grated Parmesan or other safe cheese. For dairy-free options, leave out the cheese and add the suggested protein options.

Servings: servings

Calories: 148kcal

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

US Customary - Metric

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.

Nutrition