Slow-Roasted Tomato Salad - Joy of Kosher

Slow-Roasted Tomato Salad

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Slow-Roasted Tomato Salad vertical

Slow roasting tomatoes amps up their natural sweet flavor. The recipe calls for cherry tomatoes, but feel free to use any tomatoes you have on hand. Additionally, while most tasters preferred pine nuts, almonds also work well and can be used interchangeably.

Tip: Double the recipe and save half for an amazing side dish to any fish or meat meal. All the components can be prepared ahead of time and mixed together in minutes before the meal.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings

Ingredients

Salad

  • 1 pound cherry tomatoes, sliced in half
  • 2 tablespoons extra virgin olive oil, such as Colavita
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano
  • 1 cup cooked quinoa
  • 1 head romaine lettuce, chopped
  • 3 cups arugula
  • ¾ cup toasted pine nuts or almonds

Arugula Pesto Dressing

  • 1 cup fresh basil
  • 1 cup arugula
  • ½ cup toasted pine nuts or almonds
  • 2 garlic cloves
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil, such as Colavita
  • ¼ cup mayonnaise
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Preparation

Preheat oven to 300°F.

1. Slice tomatoes in half and place face-up on parchment-paper lined baking sheet.

2. Drizzle evoo and sprinkle with salt, pepper, and oregano.

3. Roast at 350°F for an hour and a half and allow to cool.

4. Store in covered container until ready to use.

5. Blend basil, arugula, pine nuts, garlic, lemon juice, oil, mayonnaise, salt, and pepper together.

6. To serve, mix romaine and arugula with quinoa and half of the dressing.

7. Top with roasted tomatoes and toasted pine nuts.

8. Drizzle with remaining dressing or serve with dressing on the side.

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.

Fall 2016 Cover