Roasted Tomato & Goat Cheese Salad

"This recipe is delectable. I expected to like it--but I wound *loving* it. I had an extra helping of it for my evening snack! The preparation time is high because scooping all the seed-stuff out of the tomatoes takes me a long time (but [a] I think I'm slower than average at it, and [b] it is worth the effort!). Got this recipe (& modified it just slightly) from Sam Zien's cookbook, "Just A Bunch of Recipes.""
 
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Ready In:
1hr 5mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400°F.
  • Slice the tomatoes in half, scoop out & discard the seeds.
  • Put the tomato shells in a bowl. Add the garlic & 1 tablespoon of the olive oil. Mix gently (you don’t want to mash your tomatoes) until the tomatoes & garlic are covered with the oil.
  • Put the tomato-garlic mixture on a baking sheet & spread it out into a single layer. Bake until the tomatoes are very tender & starting to brown (~25-30 minutes).
  • When the tomatoes are almost finished cooking, mix the remaining 2 tablespoons of oil & the balsamic vinegar with the greens in a large bowl. Top with the crumbled goat cheese, and then with the roasted tomatoes. Let the tomatoes sit on the cheese for a couple of minutes so the cheese starts to soften & melt. Then mix it all up & serve. (Add salt & pepper to taste.).

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Reviews

  1. Yummy salad with the roasted grape tomatoes.. I always enjoy goat cheese too. Thanks!
     
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RECIPE SUBMITTED BY

<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>
 
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