Summer Salad days: Roasted tomato salad with balsamic dressing

This one is simple and lovely

You will need

400g cherry tomatoes
Sea salt
Handful of fresh basil
Drizzle of olive oil
Mixed leaves of your choice.
Red onion, small and finely sliced
Parmesan.  I had originally intended to use feta but ran out, so if you’d rather that then go for it!

For dressing:

2 tablespoons good balsamic vinegar
1 tsp red wine vinegar
1 finely minced clove of garlic
1 tsp dijon mustard
1 tsp sugar (I used soft brown)
About 50mls or so olive oil, good quality

Ok. First off, preheat oven to about 100 degrees.

if you would like the oven roasted tomatoes you have to do them well before as it takes a few hours. Pop them on a tray and tear a few pieces of basil over it. Drizzle some olive oil over and scatter a little sea salt over them and pop them in the oven until they’re lovely and squidgey. I actually ended up giving them about 20 mins at 150, covered with tinfoil and then turning them down to 100 for about 2 hours.

Make your dressing my mixing all the ingredients together. Pop them all in a bottle and give a good shake or whizz them up with one of those milk frother whizzy things that I love! Give them a taste and season should you need to.

Then it’s the simple matter of mixing your leaves, red onion, and shaving some parmesan (or scattering some small cubes of feta over it) and placing your tomatoes over the whole lot. Serve your lovely dressing on the side. Use it sparingly, it is rather strong but just lovely altogether.


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