Roasted Tomato, Feta and Arugula Salad

by Rachel on April 23, 2010

Roasted tomatoes ready for salad

My friend Chef Anne recently taught me how to make roasted tomato and garlic infused salad dressing.  It is super-delicious and would go well with many types of salads.  She served it with arugula, grilled artichoke hearts and mild goat cheese.  My kids and husband are fond of feta rather than goat cheese, and my children prefer a basic bag of mixed greens to the stronger taste of arugula.  Either way, this salad dressing and salad are wonderfully tasty and easy to prepare.

Roasted Tomato, Feta and Arugula Salad (4-5 servings)

  • 2 cups grape or cherry tomatoes
  • 2/3 cup good quality extra virgin olive oil
  • 6-8 garlic cloves, peeled and cut in half
  • 1/3 up good quality red wine vinegar
  • 1 ½ teaspoons salt
  • 8 cups arugula or mixed greens, whatever your preference
  • ½ cup feta cheese (I’m partial to Israeli feta) or mild goat cheese, crumbled
  • grilled artichoke hearts (optional)

Too pretty to eat.

Put the olive oil in a medium saucepan.  Turn the heat to medium high and add the garlic cloves and the tomatoes.  Reduce the heat to medium-low and cook the tomatoes until most of them have burst, approximately 10-15 minutes.  Allow them to rest for a few minutes.  Drain the oil off of the tomatoes.  Set the oil in one small bowl and the tomatoes in another.  Discard the garlic.

This is what the tomatoes should look like once they are done roasting.

In a separate bowl combine the vinegar with the salt.  It is much easier to dissolve salt into vinegar than it is to dissolve salt into oil.  Get in the habit of mixing salt with vinegar and then adding the oil when you are making salad dressings.  You’ll be pleased with the outcome.  Whisk in the tomato-infused olive oil.  Taste for salt and add more if you like.

Roasted Tomatoes 4x4

When you are ready to eat, toss together the mixed greens or arugula, the feta or goat cheese, the grilled artichokes, the roasted tomatoes and enough of the salad dressing to coat the leaves.  If you like additional dressing go right ahead and add more.  For us, the dressing lasts for 2-3 salads.  Serve immediately.

{ 3 comments… read them below or add one }

A Little Yumminess April 23, 2010 at 6:12 pm

Beautiful. Great, simple combination.

Elin April 24, 2010 at 5:07 am

Rachel , this is so healthy and I like it simple and yet delicious at the same time . Thanks for sharing :)

Sylvia July 2, 2010 at 9:31 pm

I think I could skip the lettuce and just eat this glass of tomatoes.. It would probably kill me with heart burn but I would enjoy it the whole time at least! I love how beautiful your glasses are too.. pictures are stunning. Even if it is “just” tomatoes. YUM!
Digital Kitchen Scale

Leave a Comment

{ 1 trackback }

Previous post:

Next post: