Roasted cherry tomatoes salad with vinaigrette
This roasted cherry tomatoes salad is prepared with tangy feta cheese and a homemade sweet balsamic vinaigrette for a light and easy dish for lunch or dinner.
Ingredients
 | 1 lb (450g) of cherry tomatoes |
 | 5 oz bag of mixed greens (mache, baby spinach, arugula, etc.) |
 | (Optional) 1/2 red onion |
Spices, herbs and ingredients for flavor:
 | 2 tablespoons of balsamic vinegar |
 | 1 tablespoon of olive oil |
 | 200 g (3/4 cup) of feta cheese |
 | Pinch of salt and pepper |
How to make this roasted cherry tomatoes salad
- Wash the cherry tomatoes and greens thoroughly.
- Slice the cherry tomatoes in half and transfer them to a large bowl.
- Drizzle with olive oil, then add salt, pepper, and chopped parsley.
- Toss until the tomatoes are evenly coated.
- Heat a lightly oiled frying pan over medium heat.
- Place the tomatoes cut-side down in the pan and cook for 8-10 minutes, until softened and lightly caramelized.
- Arrange the greens in a salad bowl.
- Top with the warm tomatoes and any juices from the pan.
- Add a splash of balsamic vinegar, crumble over the feta, and sprinkle with optional red onion if using.
- Serve warm for maximum flavor or chilled if you prefer.
If you are looking for a sweet and tangy salad, that has a bit of the “wow” factor, you are going to love this roasted cherry tomato salad with feta cheese and a balsamic vinaigrette.
Between the caramelized sweetness of the cherry tomatoes, the saltiness of the feta and the tartness of the balsamic vinaigrette, you have flavor explosion that just keeps getting better with every bite.
When you cook the cherry tomatoes, the heat causes the natural sugars to caramelize, giving them a deliciously sweet and savory flavor. You can cook the roast cherry tomatoes on a stove top, in the air fryer, or even the oven.
In addition the balsamic vinegar adds a rich acidity that cuts through the sweetness of the tomatoes and gives the dish a nice balance of flavors.
And then there’s the feta cheese. The salty, tangy cheese that just makes everything better. It adds a creamy richness to the salad that brings everything together. You can also add some chopped red onions in there (unless you are serving it to small children.)
All of these ingredients come together to create a salad that is both refreshing and satisfying. It’s the perfect dish for a warm summer day, and also impressive enough to serve at a dinner party. But it’s also hearty enough to be a meal in itself, if you are looking for something delicious and healthy.
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Roasted cherry tomatoes salad
Equipment
Ingredients
- 1 lb of cherry tomatoes 450 g
- 5 oz bag of mixed greens eg. mache, baby spinach, arugula, etc.
- 1 teaspoon of shallot flakes or onion powder
- 200 g of feta cheese (3/4 cup)
- 1/2 red onion (optional)
Dressing
- 1 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- pinch of salt and pepper
Instructions
- Wash the cherry tomatoes and the greens.
- Cut the cherry tomatoes into halves and place in a large bowl.
- Add the olive oil, salt, pepper, and parsley into the bowl with the cherry tomatoes and mix so that the tomatoes are evenly covered.
- Preheat a frying pan on the stove at medium heat.
- Place the cherry tomato halves face down on a lightly oiled pan and let them cook for 8-10 minutes until they look lightly cooked.
- Place the greens in a salad bowl and top with the cherry tomatoes and any juices from the pan.
- Add the balsamic vinegar, along with the feta cheese and optional red onions.
- Serve the roasted cherry tomato salad warm or cold.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This roasted cherry tomato salad with vinaigrette can be served with a dish like this ham and mushroom quiche or this air fryer bacon and avocado sandwich.
How to store it?
You can prepare the roasted cherry tomato salad with vinaigrette a few hours in advance, but don’t add the dressing and roasted tomatoes into the salad.
The salad will become heavy and wilt with the dressing on top, so it is best to keep them separately.
Keep everything separate in the fridge, and when ready to serve remove from the fridge about 20 minutes in advance so that they get to room temperature.
Then add the dressing and roasted tomatoes onto the salad a few minutes before you are ready to serve.
