Roasted Green Tomato & Feta Salad

Name: Roasted Green Tomato & Feta Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 large green tomatoes, cut into wedges; 1 medium onion, sliced into thin rounds; 3 cloves garlic, minced; 1 dash salt; 1/4 cup fresh basil, lightly packed & chopped; 3 tablespoons extra virgin olive oil; 1 1/4 cups feta cheese, crumbled; 1 tablespoon of fresh mint, minced or 1 tsp dried; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; salt and pepper, to taste; pimientos or roasted bell pepper, cut into strips; fresh basil leaf; kalamata olive

Submitted by TishT

"This is a way to use some of those tomatoes that will not be able to ripen on the vine before the end of the season. Serve with a crusty bread or pita wedges."

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Ready In:: 55mins
Ingredients:: 14
Serves:: 4

ingredients

3 large green tomatoes, cut into wedges
1 medium onion, sliced into thin rounds
3 cloves garlic, minced
1 dash salt
¹⁄₄ cup fresh basil, lightly packed & chopped
3 tablespoons extra virgin olive oil
1 ¹⁄₄ cups feta cheese, crumbled
1 tablespoon of fresh mint, minced or 1 tsp dried
2 tablespoons fresh lemon juice
1 tablespoon olive oil
salt and pepper, to taste
pimientos or roasted bell pepper, cut into strips
fresh basil leaf
kalamata olive

directions

Preheat the oven to 500F degrees.
On a lightly oiled baking sheet, spread out the tomatoes and onions.
Sprinkle on the garlic, salt, and 1 Tbs of the basil.
Drizzle on the olive oil and turn the vegetables to coat evenly.
Bake for 15-30 minutes turning once or twice until tender and quite browned on the edges.
Be careful not to burn the vegies Meanwhile, combine the feta, mint, lemon juice, olive oil and remaining 3 Tbs of basil in a small bowl and set aside When the vegies are browned, remove them from the oven, add salt and pepper to taste, mound them in the center of a platter or shallow serving bowl, and surround them with a ring of the feta mixture.
Top with sliced pimiento or roasted red pepper strips and scatter on a few basil leaves and olives Serve warm or at room temperature.

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Reviews

This was pretty good. It was a little tangy -- next time I'll pick tomatoes that are a little closer to ripe. Definitely a conversation starter, though.

fluffernutter

RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

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