Greenland Garden Tomato Salad Recipe

Roast tomatoes

Preheat the oven to 425°F (220°C). Toss the halved Roma tomatoes with 1 tablespoon olive oil and a pinch of salt on a small baking sheet. Roast cut-side up for 15–20 minutes, until softened and lightly caramelized. Remove from oven and let cool slightly.

Blend vinaigrette

In a blender or food processor, add the roasted tomatoes (including any juices), 6 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, the minced garlic clove, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Blend until smooth and emulsified, about 30–45 seconds. Taste and adjust seasoning (more salt, pepper, or a splash of balsamic if you want more sweetness/acidity). If the vinaigrette is too thick, thin with 1–2 teaspoons water or extra olive oil.

While tomatoes roast, make the sourdough croutons. Preheat a large skillet over medium heat (or oven to 375°F/190°C). Toss the sourdough cubes with 2 tablespoons melted butter or olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt until evenly coated.

If using skillet: add the coated cubes in a single layer and cook, stirring occasionally, until golden and crisp, 6–8 minutes. If using oven: spread on a baking sheet and bake 8–10 minutes, stirring halfway, until golden. Remove and let cool.

Place the 6 cups mixed salad greens in a large bowl or on a platter. Scatter the 2 cups halved cherry tomatoes over the greens and add the thinly sliced 1/4 cup red onion.

Drizzle about half of the roasted tomato vinaigrette over the salad (start with 3–4 tablespoons), then gently toss to coat. Add more dressing to taste, but avoid overdressing — you can always serve extra on the side.

Sprinkle the 3 ounces crumbled feta and the torn 1/2 cup fresh basil leaves over the salad. Add the warm or room-temperature sourdough croutons and gently toss once more to combine. Taste and finish with a small pinch of salt and an extra grind of black pepper if desired.

Serve immediately, with any leftover vinaigrette on the side.