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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