Roasted Tomato Salad Recipe
(v) watercress, olive oil, herb salt
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of herb salt.
- 2
Bake the Tomatoes
Roast the tomatoes in the preheated oven for about 20-25 minutes or until they are soft and slightly caramelized. Remove from the oven and let cool slightly.
- 3
Prepare the Salad Base
While the tomatoes are roasting, rinse the watercress thoroughly under cold water and pat dry with a paper towel. Place the watercress in a large serving bowl.
- 4
Combine Ingredients
Once the roasted tomatoes have cooled slightly, add them to the bowl with the watercress. Drizzle with the remaining 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Add the fresh basil and toss gently to combine.
- 5
Season and Serve
Taste the salad and adjust seasoning with additional herb salt if desired. Serve immediately as a refreshing side dish.
