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A white bowl filled with roasted cherry tomatoes, green arugula, and crumbled feta cheese with a balsamic drizzle.

Roasted Tomato Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 145
Ingredients Method

Ingredients
  

  • 500 g cherry tomatoes, halved
  • 30 ml extra virgin olive oil
  • 2 cloves garlic , minced
  • 5 g kosher salt
  • 2 g black pepper, freshly ground
  • 15 ml balsamic glaze
  • 10 g fresh basil leaves, chiffonade
  • 50 g baby arugula
  • 30 g feta cheese, crumbled

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Toss cherry tomatoes with olive oil, minced garlic, salt, and pepper in a mixing bowl.
  3. Arrange tomatoes in a single layer on a parchment-lined sheet pan.
  4. Roast for 20 minutes until tomatoes are blistered and beginning to caramelize.
  5. Rest tomatoes for 5 minutes at room temperature.
  6. Combine roasted tomatoes and accumulated juices with baby arugula in a salad bowl.
  7. Garnish with chiffonade basil and crumbled feta cheese.
  8. Drizzle with balsamic glaze immediately before serving.