Roasted Tomato Salad
Prep time
Cook time
Total time
Try this roasted tomato salad and enjoy an explosion of textures and flavors! It's both low calorie and rich in nutrients!
Serves: 6 servings
  • about 25-30 baby spinach leaves
  • about 10 romaine salad leaves (or iceberg if you want some extra crunchiness)
  • 6 cherry tomatoes, whole or sliced
  • 1 large cucumber, sliced
  • 3-4 strands of scallions, chopped
  • olive oil
  • salt and pepper
  • a lemon’s juice
  • ½ Tbsp basil – if you have fresh even better, use a handful, chopped
  1. Rinse de veggies. Chop the salad leaves and place in a large bowl.
  2. Drizzle the tomatoes with some olive oil and roast in the oven or on the stove.
  3. Add sliced cucumber, scallions and roasted cherry tomatoes in the bowl. Mix.
  4. Make the dressing: olive oil, salt, pepper, basil and lemon’s juice.
  5. Add dressing only right before serving.
Recipe by Gourmandelle | Vegetarian Blog at