Roasted tomato & parmesan salad
Roasted Tomato & Parmesan Salad features sweet roasted tomatoes and crisp arugula, topped with nutty parmesan cheese. It's an easy, refreshing dish that highlights the contrast between warm, roasted and fresh, raw ingredients.
Cook time 75 min
Prep time 10 min
Ingredients:
4 tomatoes5 cups arugula
1/2 cup grated parmesan cheese
1/2 cup basil leaves
Roasted Tomato & Parmesan Salad is a delightful and simple dish that combines the rich flavors of roasted tomatoes with the fresh crispness of arugula and the savory taste of parmesan cheese. This salad is perfect as a side dish or a light main course, showcasing the best of fresh and roasted ingredients.
Instructions:
- Preheat your oven to 400°F (200°C) to roast the tomatoes.
- Wash the tomatoes thoroughly under cold water.
- Cut each tomato into quarters and remove the seeds if desired.
- Place the tomato quarters on a baking sheet lined with parchment paper.
- Drizzle them lightly with olive oil and sprinkle with salt and pepper to taste.
- Place the baking sheet in the preheated oven.
- Roast the tomatoes for about 25-30 minutes, or until they are tender and slightly caramelized.
- Remove them from the oven and allow them to cool to room temperature.
- While the tomatoes are roasting, wash the arugula and basil leaves thoroughly.
- Pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- In a large salad bowl, combine the 5 cups of arugula and 1/2 cup of basil leaves.
- Add the cooled, roasted tomatoes to the bowl.
- Sprinkle the 1/2 cup of grated parmesan cheese over the salad.
- Gently toss the salad to mix all the ingredients well.
- Taste and adjust the seasoning as needed, adding a bit more salt and pepper if necessary.
8. Optional Additions:
- For extra flavor, you can add a splash of balsamic vinaigrette or a squeeze of lemon juice over the salad before serving.
- You could also include other toppings like toasted pine nuts or croutons for added texture.
9. Serve:
- Serve the Roasted Tomato & Parmesan Salad immediately as a refreshing appetizer or side dish.
This Roasted Tomato & Parmesan Salad is not only easy to prepare but also bursts with fresh and savory flavors. The combination of roasted tomatoes, peppery arugula, and rich parmesan creates a harmonious and satisfying dish that is sure to impress. Enjoy this salad as a nutritious meal or a complementary side to your favorite main course.
Roasted tomato & parmesan salad FAQ:
Roast the tomatoes at 400°F (200°C) for about 25-30 minutes, or until they are tender and slightly caramelized.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The arugula may wilt, so it's best to add it fresh just before serving.
Yes, you can substitute parmesan with other hard cheeses like pecorino or asiago. For a dairy-free option, use nutritional yeast or a dairy-free cheese alternative.
The tomatoes should be tender and slightly caramelized, showing a bit of browning on the edges. They should be soft but still hold their shape.
You can add a splash of balsamic vinaigrette, a squeeze of lemon juice, or even toasted nuts for extra flavor and texture.
Cooking Tips:
- Choose ripe tomatoes for the best flavor. Overripe tomatoes can become too mushy when roasted.
- Roast tomatoes at a high temperature to get a nice caramelization and enhance their sweetness.
- To save time, you can roast the tomatoes in advance and store them in the fridge for up to two days. Just bring them to room temperature before adding them to the salad.
- Feel free to add extra toppings like toasted pine nuts or a drizzle of balsamic glaze to elevate the flavors.
- Ensure the arugula is completely dry after washing it; otherwise, it could make the salad watery.
Nutrition Facts
4 ServingsCalories 70kcal
Protein 4.78g
Carbohydrates 7g
Fiber 1.97g
Sugar 3.94g
Fat 3.23g
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