Roasted Tomato Winter Salad

Roasted Tomato and cucumber on salad greens.

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5 from 1 vote

Prep Time10

Cook Time1 30

Total Time2 10

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 209kcal

Author: Carolyn Hetke

Ingredients

Salad

6 cups mixed salad greens
3 green onions sliced
2 Tbsps minced parsley
1 28 oz can of whole tomatoes drained (reserve juice for another use)
2 stalks celery sliced
½ English cucumber sliced
1 teaspoon dried Italian spices
½ teaspoon coarse sea salt

Dressing

2 Tbsps minced shallots
2 Tbsps fresh lemon juice
6 Tbsps good quality olive oil
½ teaspoon salt
½ teaspoon ground black pepper
3 Tbsps fresh parmesan for garnish optional

Instructions

Preheat oven to 350 degrees.
Line a pan sheet with parchment paper. Drain the tomatoes and reserve juices for another use.
Halve the largest tomatoes vertically. Leave smaller ones intact. Spread tomatoes evenly around the pan so they are not crowded.
Sprinkle tomatoes with Italian spices and sea salt.
Roast tomatoes for 90 minutes. Check after an hour. If any smaller tomatoes are getting black remove them from the oven. Check periodically from 60-90 minutes for doneness. Remove tomatoes from the oven and allow them to cool to room temperature. Do not refrigerate.
Mix all the salad ingredients in a large bowl. Mix dressing ingredients and shake well. Taste the dressing and adjust seasoning to taste. Drizzle dressing over the salad, toss and serve.

Notes

Note 1: If you don't have time to roast canned tomatoes pour boiling water over 1 cup of sun dried tomatoes. Let rest for 15 minutes and then drain well. Chop roughly if too chunks are too big.

Note 2: Chop 1 cup of sun dried tomatoes to medium dice and mix with other salad ingredients.

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