When you take roasted cherry tomatoes and add feta cheese, balsamic vinegar, and basil, you get salad magic.
Ok I'm exaggerating but you get what I'm saying: this salad is soooo good.
When you make a roasted balsamic cherry tomato salad, everyone will be like, ooohh, fancy! And you'll be like, oh it was nothing (shucks).
It's the kind of thing to make at the holidays, Thanksgiving, Christmas or anytime you want to "bring the fancy" without any complicated ingredients or cooking methods.
Just simple, good food😎
Ingredients
- Cherry tomatoes
- Olive oil
- Kosher salt & fresh ground pepper
- Cucumber
- Feta cheese
- Shallot
- Balsamic vinegar
- Fresh basil
🥡Make it a Meal Prep
This is the kind of no-lettuce salad to combine with a can of chickpeas for a major protein and fibre boost!
The salad (with the chickpeas) will be good in the fridge for up to 3 days so pop it into meal prep containers and you're good to go!
What to serve with this salad
~April
📖 Recipe
Roasted Balsamic Cherry Tomato Salad
Ingredients
- 2 lbs cherry tomatoes halved
- 4 tablespoon olive oil
- ½ teaspoon Kosher salt
- 1 small cucumber peeled & diced
- ⅓ cup feta cheese 70g, crumbled
- 1 small shallot thinly sliced
- 2 Tbsp balsamic vinegar
- ⅓ cup fresh basil torn
Instructions
- Preheat the oven to 350°F (180°C).
- Set aside half of the cherry tomatoes.
- Mix the remaining tomatoes with olive oil and Kosher salt. Bake on a tray for 45 minutes until caramelized. Let cool.
- While the tomatoes roast, add the fresh tomatoes, cucumber, feta, shallot, and fresh basil to a medium bowl. Add cooled roasted tomatoes to the rest of the salad ingredients and top with balsamic vinegar. Stir. Season with Kosher salt and pepper.
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