Roasted Tomato and Arugula Salad

Salads | World cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Tomato and Arugula Salad

Ingredients

Olive Oil - 1 cup
Garlic - 1 clove
Coarse Salt - 1¼ teaspoons
Ground Black Pepper - ¾ teaspoon
Yellow Cherry Tomatoes - 12 pieces
Arugula - 6.2 oz
Balsamic Vinegar - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 248°F. Line a large baking sheet with foil.

Step 2

In a large bowl, mix together the olive oil, minced garlic, 1 teaspoon of salt, and 0.5 teaspoons of pepper.

Step 3

Cut the tomatoes in half and scoop out the seeds. Dip the tomatoes in the prepared oil, shake off the excess, and place them cut side down on the baking sheet. Place in the oven for about 2 hours, until the skins of the tomatoes start to brown.

Step 4

In a large bowl, mix the remaining approximately 0.5 cup of oil, vinegar, 0.25 teaspoons of salt, and 0.25 teaspoons of pepper. Add the arugula, tomatoes, and mix well. Transfer to a serving bowl and serve.