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)
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.
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.
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.