Photo: Roasted Tomato Dressed Romaine Salad Recipe
Ingredients
- 1 pint grape or cherry tomatoes
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly ground black pepper
- 1/4 small red onion, minced
- 1/2 tablespoon Dijon mustard, eyeball it
- 3 tablespoons balsamic vinegar, eyeball it
- 3 hearts romaine lettuce, roughly chopped
Directions
Preheat oven to 425 degrees F.
Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.
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By purpleone
Alvin,TX
on November 13, 2012
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good way to use up some tomatoes going wrinkly. Tastes good too!
By jenslcco
Salt Lake City, UT
on January 15, 2012
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This has become one of my "go-to" salads. It is so quick and easy and has great flavor. I serve it as described or I add whatever I have on hand, cucumber, chick peas, artichoke hearts, feta, goat cheese, etc. It always turns out great and people always comment on how good it is. I skip the onions because they don't agree with me and it is still delish! The better your balsamic the better the dressing will be.
I suggest putting aside about 1/4 of the tomatoes or grabbing some fresh ones to cut and put in the salad. The fresh and roasted combination is really good and the raw tomatoes add a splash of color and the flavor makes the salad "pop". I also throw in yellow tomatoes if I can get them and they are so yummy and colorful too!
By JenWeston
on February 22, 2011
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I LOVED this! I substituted three (3 red tomatoes on the vine, for the grape/cherry tomatoes, and a large shallot for the red onion. I also used a balsamic/extra virgin olive oil mixture for the plain balsamic vinegar, and used canola oil instead of olive oil. I added a minced garlic clove and some Cavender's All Purpose Greek Seasoning to the dressing, as well. Before serving, I julienned roasted red peppers and added them to the salad. It turned out DELICIOUS!! I will definitely make this for my family again.
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