Mediterranean Roasted Tomato Salad: This is another great “base recipe”. From this salad you can add grilled chicken, shrimp or other roasted or grilled veggies to create an amazing summer salad entrée. If you can get garden fresh grape tomatoes, all the better. The fresher the tomatoes the sweeter they will be after the roasting process. I prefer the grape tomatoes because you can keep them whole after roasting them and because of their natural sweetness.
Mediterranean Roasted Tomato Salad
- 10 oz grape tomatoes
- 2 cucumbers
- 4 oz feta cheese (fat free if desired)
- 1 bunch (~ ½ cup) fresh basil
- Dried oregano, basil and thyme-1 tbsp of each
- Juice of 1 lemon
- Good quality olive oil
Place the tomatoes in a roasting pan large enough for them to lie in 1 layer. Drizzle with olive oil and salt and place in a 325 degree F oven for approximately 25 minutes. The skins should just be starting to turn and split. Remove from the oven and cool to room temperature. While the tomatoes are roasting, peel the cucumbers and split lengthwise into equal halves. Using a teaspoon, scoop out the seeds, Cover with Kosher salt and let stand for approximately 15 minutes. This allows the salt to draw out some of the cucumbers’ moisture. Using a paper towel, wipe off the salt mixture from the cucumbers (It will be a wet, salty sludge). Rough chop the cucumbers and place in a bowl with the feta, lemon juice and dried herbs. Rolling the basil leaves loosely together into a cigar shape, cut strips across the short axis; a chiffonade cut. Add the basil and cooled tomatoes to the bowl. Drizzle the good quality olive oil over the salad and lightly toss. Salt and pepper to taste.