Roasted Tomato Salad
Slow-roasted tomatoes become sweet and jammy, then tossed with fresh herbs and a bright lemon–olive oil dressing. Perfect as a starter, side, or light meal.
Prep: 10 minutes
Roast: 30–35 minutes
Total: ~45 minutes
Ingredients
Roasted Tomatoes
500 g cherry or plum tomatoes, halved
2½ tbsp extra-virgin olive oil
Salt & black pepper
2 garlic cloves, lightly crushed
Salad Base
2 cups arugula or mixed greens
¼ red onion, very thinly sliced
Dressing
1½ tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
½ tsp Dijon mustard
Salt & pepper to taste
Garnish
Fresh basil or parsley
Toasted pine nuts or almonds
Instructions
1️⃣ Roast Tomatoes
Preheat oven to 190°C (375°F)
Place tomatoes cut-side up on tray
Drizzle with olive oil, add garlic, salt & pepper
Roast 30–35 minutes until soft and caramelized
2️⃣ Make Dressing
Whisk olive oil, lemon/balsamic, Dijon, salt & pepper
3️⃣ Assemble Salad
Add greens to a bowl (if using)
Top with warm roasted tomatoes
Add sliced onion
4️⃣ Finish
Drizzle dressing
Sprinkle herbs and nuts
Serve warm or room temperature
Tips
Add chickpeas or white beans to make it filling
Works beautifully on toasted sourdough
Try a splash of pomegranate molasses for depth
Frequently Asked Questions
Q: Can I make this ahead?
Yes — roast tomatoes ahead and assemble later.
Q: Is this good for pasta?
Absolutely — toss with warm pasta and olive oil.
Q: Can I skip greens?
Yes — serve as a warm tomato mezze.
Nutritional Information
Calories: 260 kcal
Protein: 5 g
Carbs: 14 g
Fat: 18 g
Fiber: 4 g