Roasted Tomato Feta Salad

Joe has to travel a bunch this week for work which means I’m cooking for one.  Well for one and a half; this baby of mine has been demanding an inordinate amount of Panera bagels and mac n’ cheese, and not the made from a roux kind,  the Kraft, bright orange, squeeze from a pouch kind.   To mitigate these meals and in the absence of my carnivorous husband, I’m also eating a lot of big salads and roasted veggies like these cherry tomatoes. Roasting caramelizes and intensifies their flavor and they’re perfect with salty feta, sharp balsamic and fresh basil.  Substitute mozzarella if you want to go the traditional Caprese route.  DSC_0411

What to buy (serves 2):

  • 1 pint cherry tomatoes
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 large garlic cloves, minced
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • 1/2 cup feta, crumbled
  • 12 fresh basil leaves

What to do:

  • preheat the oven to 350 degrees
  • arrange the tomatoes on a sheet pan (I line mine with aluminum foil for easier cleanup)
  • combine olive oil, balsamic, garlic, sugar, salt and pepper and drizzle over tomatoes
  • roast for 20-25 minutes until the tomatoes skins begin to shrink
  • sprinkle with feta and scatter the basil on top
  • serve warm or at room temperature

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5 comments

  1. Sally, Ive so enjoyed reading your posts to Sally Cooks…keep em coming. I know once your bambino arrives, life will change drastically and you won’t have the time or energy todo these. So, it’s great to read these while you are able to write them! THANX- abie

    Sent from my iPad

  2. […] The Roasted Tomato Feta Salad I posted last week was so well recieved I decided to share another one of my favorite healthy, simple and flavorful salads.  This salad will taste best if you have some time to let it set in the fridge for a few hours before serving chilled or at room temperature.  The fish sauce gives it a delicious Thai flavor and you could substitute mint, parsley or your favorite herb for the cilantro. […]

  3. […] I’m always looking for portable and delicious recipes I can take to work for lunch.  This recipe is so simple I debated even posting it  and my measurements are just a place to start; you can use whatever combination of basil/olive oil/garlic/lemon juice/balsamic vinegar that you like! This pasta salad will get tastier as it sits in the fridge for a few hours or overnight and is perfect for lunch leftovers the next day.  You could serve it on a bed of spinach or lettuce  if you wanted to up the greens. I think it would also be great with roasted tomatoes like my Roasted Tomato Feta Salad recipe. […]

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