Roasted Tomato Salad

Name: Roasted Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 head Boston lettuce, leaves separated; 1 teaspoons dried marjoram; 3 Tbsps very thinly sliced fresh basil leaves; 3 Tbsps very thinly sliced fresh basil leaves; 3 cloves garlic, minced; 6 servings kosher salt and ground black pepper to taste; 3 Tbsps extra-virgin olive oil; 1 onion, thinly sliced; 1 teaspoons dried oregano; 85 grams freshly shaved Parmesan cheese; 4 romaine lettuce leaves, thinly sliced; 3 tomatoes, cut into wedges

If you want to add more gluten free and primal recipes to your repertoire, Roasted Tomato Salad might be a recipe you should try. One portion of this dish contains around 7g of protein, 11g of fat, and a total of 148 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have balsamic vinegar, boston lettuce, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Not a lot of people really liked this hor d'oeuvre. If you like this recipe, take a look at these similar recipes: Green Bean-and-Tomato Salad with Roasted-Tomato Dressing, Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad, and Roasted Tomato Gnocchi Salad.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8x8-inch baking dish; sprinkle with kosher salt and black pepper.

Ingredients you will need

Salt And Pepper

Fresh Basil

Marjoram

Tomato

Oregano

Garlic

Onion

Equipment you will use

Baking Pan

Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps.

Ingredients you will need

Tomato

Onion

Equipment you will use

Oven

Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.

Ingredients you will need

Parmesan

Romaine

Butter Lettuce

Tomato

Equipment you will use

Frying Pan

Equipment

Oven

Baking Pan

Frying Pan

Ingredients

Servings:

1Tbsp

balsamic vinegar 1head

Boston lettuce, leaves separated 1teaspoons

dried marjoram 3Tbsps

very thinly sliced fresh basil leaves 3Tbsps

very thinly sliced fresh basil leaves 3cloves

garlic, minced 6servings

kosher salt and ground black pepper to taste 3Tbsps

extra-virgin olive oil 1

onion, thinly sliced 1teaspoons

dried oregano 85grams

freshly shaved Parmesan cheese 4

romaine lettuce leaves, thinly sliced 3

tomatoes, cut into wedges

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Kumeu River Village Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Kumeu River Village Chardonnay

This wine was fermented 25% in old French oak barriques, and 75% in stainless steel tanks, so there is very little oak influence on either nose or palate. This has allowed the vibrant fruit to show through beautifully with lively lime and lemon aromas and a flinty, mineral edginess with hints of fig and white peach.The weighty mid-palate also shows peachy ripeness along with crisp acid minerality that gives the wine a refreshing cleansing quality. This wine is delightful as an aperitif, and even better to drink with fish and shellfish.