Roasted Tomato Salad
Try this roasted tomato salad and enjoy an explosion of textures and flavors! It's both low calorie and rich in nutrients!
Ingredients
- 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
Instructions
- Rinse de veggies. Chop the salad leaves and place in a large bowl.
- Drizzle the tomatoes with some olive oil and roast in the oven or on the stove.
- Add sliced cucumber, scallions and roasted cherry tomatoes in the bowl. Mix.
- Make the dressing: olive oil, salt, pepper, basil and lemon’s juice.
- Add dressing only right before serving.
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!