Roasted tomato salad

Roasted tomato salad

Sweet, roasted cherry tomatoes, spiced just right. Sprinkled with oil, chopped scallions, and a splash of vinegar. Mmmm... tastes like summer.

Roasted tomato salad

Sweet, roasted cherry tomatoes, spiced just right. Sprinkled with oil, chopped scallions, and a splash of vinegar. Mmmm... tastes like summer.
4 servingservings


  • 3 tbsp 3 tbsp olive oil
  • 1 lb 450 g cherry tomatoes
  • 1 tsp 1 tsp sea salt
  • ½ tsp ½ tsp ground black pepper
  • ½ cup (1¾ oz.) 120 ml (50 g) finely chopped scallionfinely chopped scallions
  • 1 tbsp 1 tbsp red wine vinegar
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Instructions are for 4 servings. Please modify as needed.

  1. Brush the tomatoes with oil to cover and sprinkle with spices.
  2. Cook on the grill, using a special vegetable accessory, or in the oven until the tomatoes have browned a bit.
  3. If using the oven, bake at 450°F (225°C) for about 15 minutes. Stir and turn the oven off, but leave the tomatoes to bake a little longer—about 10 more minutes.
  4. Plate and sprinkle chopped scallions on top. Drizzle with vinegar and the rest of the olive oil. Let rest so the flavors mingle; serve the salad lukewarm or cold.


Chop the tomatoes in rough pieces if you prefer a more salsa-like salad. Or, throw on some crumbled feta for extra flavor. It's a perfect side for virtually anything grilled. Summer, here we come!

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  1. fatima
    Can we use something else in the mix instead of red wine vinegar
  2. Ron
    You could use lemon juice or just not bother with any acidity. Either way it works well.
  3. Jacqui
    This is a fabulous dish! For me the vinegar is what makes it

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