Oven Roasted Tomato Salad with Balsamic Vinegar
Oven Roasted Tomato Salad with Balsamic Vinegar
Yield 4
Ingredients
- 2 Each (12 Oz) Package Romanita Tomatoes, halved and seeds removed
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tspn Kosher Salt
- 1/2 Tspn Fresh Cracked Black Pepper
- 1/2 Cup Balsamic Vinegar
- 1 Tbsp Honey
- 1 Tspn Shallots, minced
- 1/2 Tspn Dijon Mustard
- 1/4 Tspn Garlic, minced
- 1/2 Cup Olive Oil
- 1 Tbsp Fresh Basil, chopped
- 1 Each (5 Oz) Package Sweet Spring Mix
- 1/2 Cup Blue or Feta Cheese, crumbled
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 200˚F.
- In a large bowl, combine the tomatoes, 2 tablespoons extra-virgin olive oil, Kosher salt and black pepper. Toss the tomatoes to blend and evenly coat with the oil and salt and pepper. Lay the tomatoes on a parchment-lined sheet pan and place in the oven. Cook the tomatoes until dried and shrunken by about half, about 6 hours. Remove from the oven and allow to cool before using.
- In a medium bowl, combine the balsamic vinegar, honey, shallots, mustard and garlic.
- Use a whisk to blend. While whisking the ingredients in the bowl, slowly drizzle the oil a
- few drops at a time into the bowl. Once all of the oil has been incorporated into the bowl,
- stir the basil into the vinaigrette and season with salt and pepper to taste.
- Place the salad greens in a large bowl, and add the oven dried tomatoes, as well as ¼ cup of the vinaigrette over the lettuces and season with salt and pepper. Toss well with salad tongs and divide among four chilled salad plates. Crumble about 2 tablespoons of the cheese over each salad and serve immediately.
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