Tomato salad is the perfect light meal, using fresh garden tomatoes, healthy arugula, and creamy goat cheese! The tomatoes are roasted with slow heat for extra flavor and texture.
I know I’m posting a lot of tomato recipes lately, but that’s what’s in the garden right now. So we end up eating tomatoes one way or another almost every day. I really like sun-dried tomatoes, but sometimes they can be too dried out and flavorless.
I’m still feeling very hot and lazy, so I don’t much feel like heating up the kitchen. I’ve been thumbing through Nigella Lawson’s, Nigella Express and am impressed by the simplicity and ease of her recipes. Her recipe for Moonblush Tomatoes sounded like the perfect way to use up lots of tomatoes. While super easy with just a few ingredients, the drying out process does take 8 hours in the oven. The hands on time is so little, I think it’s worth it to plan ahead. If you plan on making this for dinner, you could make them first thing in the morning, then turn off the oven and they’d be ready for your salad that night. Or put them together the night before and take them out of the oven in the morning.
That’s what I did and we had the tomato salad for lunch.
- 8-10 cups arugula spinach or baby lettuce
- 1 cup soft goat cheese
- 1 batch of Moonblush tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped mint
Arrange the greens on a large dish or platter, then add spoonfuls of the soft goat chees here and there.
Add the Moonblush tomatoes.
In the same cooking sheet you used to make the tomatoes, whisk together the oil, lemon juice and pour over the salad.
Scatter with mint.
I love the combination of the mint with the super flavorful tomatoes, and tangy-smooth goat cheese. The flavors made me think of my days in Britain. The British love mint in food and so do I!
The flavor of the tomatoes prepared this way is really intense. I used an assortment of yellow pear and other bite sized and small tomatoes and I think the colors were pretty together too!
Preheat oven to 450*
Cut tomatoes in half and put them cut side up in an ovenproof dish. Sprinkle over the olive oil, salt, thyme and sugar.
Put them in the oven and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening it.
Looking for more recipes using fresh tomatoes?