3.95 35 Published Aug 05, 2020, Updated Jul 24, 2023 We’ve been popping the small ones like candy and using the bigger ones for sandwiches, salads and other fun recipes. We’ve been on a caprese salad kick (SO good!), but I’ve also been experimenting with roasting the tomatoes, inspired by this recipe I saw on 101 Cookbooks. Roasted tomatoes are amazing and totally worth turning on your oven on a hot summer day, I promise.
Here’s What You Need For This Tomato Salad:
cherry tomatoes – you’ll roast some and leave some fresh! olive oil maple syrup sea salt cucumber feta – I love feta in this salad, but you can keep it dairy-free by omitting the feta or using dairy-free feta red onion white balsamic vinegar – you can use regular balsamic vinegar, but I love using white balsamic for salad recipes because it’s a bit milder and light in color so your salad still shows the beautiful colors of the fresh veggies rather than looking brown fresh basil sea salt and pepper
How to Roast Tomatoes
If your brain works anything like mine, I typically only think to roast heartier vegetables like broccoli and root vegetables. So if you haven’t roasted tomatoes yet, 1) I understand but also 2) you need to try it ASAP! Roasting the tomatoes with a little olive oil and maple syrup was a lovely idea. The tomatoes come out with a robust and sweet flavor, perfect for pairing with fresh veggies and a vinegar based dressing. In general, you roast tomatoes similarly to how you would roast other vegetables. Start by cutting the cherry tomatoes in half and then toss in olive oil, maple syrup and salt. Arrange them on a rimmed baking sheet in a single layer. Bake until the tomatoes shrink slightly and start to caramelize around the edges. It typically takes about 45 minutes at 350ºF.
Storing Roasted Tomato Salad
Of course, this is delicious right away but I actually love it the next day! The flavors have time to marinate together… it’s the salad that just keeps getting better. This salad should keep in an airtight container in the fridge for up to five days. The vegetables do release liquid after sitting/marinating so if you would prefer a less liquidy salad, you can drain the salad or use a slotted spoon for serving.
More Tomato Recipes to Try
Easy Cucumber Tomato Salad Mustard Greens Salad with Roasted Potatoes and Tomatoes Vegan Black Eyed Peas with Tomatoes and Greens Edamame Salad with Corn and Tomatoes Tomato Pie
