Roasted Tomato Herb and Feta Salad
Bursting with Mediterranean flavor, this Roasted Tomato Herb and Feta Salad is a vibrant and easy-to-make dish that's perfect for any occasion. Sweet and juicy cherry tomatoes are roasted until blistered and caramelized, then tossed with creamy crumbles of feta cheese, fragrant fresh basil and parsley, and a drizzle of tangy balsamic glaze. A touch of dried oregano and garlic adds an extra layer of depth, while a hint of olive oil ties it all together. This versatile salad can be served warm or chilled, making it ideal as a light side dish, a savory appetizer, or even a refreshing meal on its own. Quick to prepare and sure to impress, this recipe is a must-try for fans of bold, fresh flavors.
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Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 150 grams feta cheese
- 10 leaves fresh basil leaves
- 2 tablespoons fresh parsley
- 2 tablespoons balsamic glaze
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Wash the cherry tomatoes and pat them dry. Place them on the lined baking tray.
In a small bowl, mix together 2 tablespoons of the olive oil, dried oregano, minced garlic cloves, salt, and black pepper.
Drizzle the olive oil mixture over the cherry tomatoes, ensuring they are evenly coated. Gently toss with your hands if necessary.
Roast the tomatoes in the preheated oven for 20 minutes or until they are slightly blistered and caramelized.
While the tomatoes are roasting, crumble the feta cheese into small chunks and set aside.
Wash and roughly chop the fresh parsley. Tear the basil leaves into smaller pieces if they are large.
Once the tomatoes are roasted, remove them from the oven and allow them to cool slightly for 5-10 minutes.
Transfer the roasted tomatoes into a serving bowl, along with any juices from the tray.
Add the crumbled feta cheese, chopped parsley, and basil leaves to the bowl of tomatoes.
Drizzle over the remaining 1 tablespoon of olive oil and the balsamic glaze, gently tossing everything together to combine.
Serve the salad immediately as a warm dish, or refrigerate for 15-20 minutes and serve as a chilled salad. Enjoy!
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 32.4 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 858 mg | 66% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
