Roasted Tomato Herb And Feta Salad Recipes

FETA AND SLOW-ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 240°C/fan220°C/gas 9. Line a baking sheet with baking paper and place the tomatoes on top, cut-side up. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and freshly ground black pepper. Roast for 15 minutes. Reduce the oven temperature to 150°C/fan130°C/gas 2 and roast for a further 1 and a quarter -1 and a half hours, until they have shrivelled in size and are lightly browned around the edges but still juicy in the centre. Set aside to cool.
• Meanwhile, drizzle the remaining 1 tablespoon oil over the courgettes, season and cook on a hot griddle or frying pan for 2 minutes each side, until lightly charred. Set aside to cool. In a large salad bowl, mix together the courgettes, cucumber, onion, olives and salad leaves.
• Whisk together the ingredients for the dressing, season well with salt and pepper and set aside.
• Just before you're ready to serve, add the feta and tomatoes to the salad, then gently toss with the salad dressing. Divide between 4 dinner plates to serve.

WARM ROASTED TOMATOES AND FETA

Steps:

• Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
• Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
• Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.

TOMATO FETA SALAD

Steps:

• Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

HEIRLOOM TOMATO SALAD WITH FETA

Steps:

• Whisk basil, lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl to make dressing.
• Arrange tomatoes and cucumbers in a serving dish. Drizzle with dressing and sprinkle with feta cheese.

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS

Steps:

• Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

ROASTED TOMATO & HERBED FETA SALAD

Steps:

• Preheat oven to 425°. Place tomatoes and peeled garlic in an oven-safe skillet or roasting pan and drizzle with oil. Roast for 20 minutes² or until they start to wrinkle and brown.
• WHILE the toms are roasting, cube the feta and toss in your oregano and 2 chopped basil leaves. Cover and refrigerate until ready to serve.
• Once the toms are nearly done (20 min), drizzle with Balsamic Vinegar and return to the oven for 5 minutes.
• Place warm tomatoes and herbed feta over a bed of arugula or greens of your choice. Pour some of the juices from your roasting pan over the salad to dress. Tear the remaining basil leaves and garnish. Serve warm.

ROASTED GREEN TOMATO & FETA SALAD

Steps:

• 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.

HEIRLOOM TOMATO AND FETA SALAD

Steps:

• Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
• Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
• Spoon vinaigrette over the salad to serve.

ROASTED TOMATO HERB AND FETA SALAD

Steps:

• Preheat oven to 200 degrees Celsius.
• Line baking tray with foil.
• Combine feta, oregano, basil, pepper and oil.
• Add tomatoes and toss well to coat. Set aside for 15 minutes.
• Place tomatoes cut side up on tray. Bake for 25-30 minutes. Let cool slightly.
• Arrange tomatoes, rocket and olives on serving plates with toasted baguette.