The Ultimate Roasted Tomato Salad You Need This Summer
Blistered cherry tomatoes meet peppery arugula and creamy feta. This Roasted Tomato Salad is the ultimate quick summer side dish.
Too hot to turn on the oven for long? This Roasted Tomato Salad is your new summer obsession.
It takes basic tomatoes and turns them into pure gold. You need this on your table tonight.
Why This Roasted Tomato Salad Is a Winner
This recipe is a total game-changer for your next healthy reset. It feels fancy but takes almost zero effort. You get juicy, blistered tomatoes and salty feta in every single bite.
It is the perfect side for busy summer weeknights. The warm tomatoes wilt the arugula just enough to be totally addictive. Everyone will ask you for the recipe.
How It Comes Together
Roasting tomatoes is the ultimate flavor shortcut you need. It concentrates the sweetness and makes them incredibly juicy. Even beginners can master this simple assembly. Just toss, roast, and serve for a restaurant-quality dish.
Ingredients You’ll Need
Use the freshest summer produce you can find for the best results.
- 500g cherry tomatoes, halved
- 30ml extra virgin olive oil
- 2 cloves garlic, minced
- 5g kosher salt
- 2g black pepper, freshly ground
- 15ml balsamic glaze
- 10g fresh basil leaves, chiffonade
- 50g baby arugula
- 30g feta cheese, crumbled
Step-by-Step Directions
- Preheat your oven to 200°C (400°F).
- Toss tomatoes with olive oil, garlic, salt, and pepper.
- Arrange tomatoes in a single layer on a lined pan.
- Roast for 20 minutes until they are beautifully blistered.
- Let the tomatoes rest for 5 minutes at room temperature.
- Combine tomatoes and juices with baby arugula in a bowl.
- Garnish with fresh basil and the crumbled feta cheese.
- Drizzle with balsamic glaze immediately before you serve.
Best Ways to Enjoy It
Serve this warm for the ultimate flavor experience. It pairs perfectly with grilled chicken or a flaky white fish. You can also pile it onto toasted sourdough bread. It is a summer dinner dream come true.
How to Store Leftovers
This salad is best enjoyed immediately after making it. The arugula will wilt if it sits too long. Store the roasted tomatoes separately if you are meal prepping. They stay fresh in the fridge for three days. Just add the greens right before eating.
Tips for Best Results
- Use high-quality extra virgin olive oil for better flavor.
- Do not crowd the tomatoes on the baking sheet.
- Wait for the tomatoes to blister for maximum sweetness.
- Use a sharp knife to chiffonade your fresh basil.
- Add the balsamic glaze only when you are ready.
- Try high-quality feta for the creamiest texture.
Ways to Switch It Up
- Swap feta for goat cheese for a tangier bite.
- Add toasted pine nuts for a crunchy finish.
- Use spinach if you do not have baby arugula.
- Add a pinch of red pepper flakes for heat.
Common Questions
Can I use large tomatoes?
Cherry tomatoes work best because they roast quickly. Larger tomatoes might get too watery for this salad.
Is this salad served cold?
It is best served warm or at room temperature. This keeps the tomatoes juicy and flavorful.
You are going to love how this simple dish transforms your dinner tonight!
— Jasmine
Ingredients
Method
- Preheat oven to 200°C (400°F).
- Toss cherry tomatoes with olive oil, minced garlic, salt, and pepper in a mixing bowl.
- Arrange tomatoes in a single layer on a parchment-lined sheet pan.
- Roast for 20 minutes until tomatoes are blistered and beginning to caramelize.
- Rest tomatoes for 5 minutes at room temperature.
- Combine roasted tomatoes and accumulated juices with baby arugula in a salad bowl.
- Garnish with chiffonade basil and crumbled feta cheese.
- Drizzle with balsamic glaze immediately before serving.
