Roasted Cherry Tomatoes Salad
This roasted cherry tomatoes salad is my go-to summer recipe, ready in just 20 minutes! Serve it as a fresh side or a light vegan main dish.
Ingredients
- 15 lettuce leaves
- 6-7 red orach leaves
- 1 bunch radishes sliced
- 6 cherry tomatoes
- parsley chopped
- 4 scallions
- ½ cup peas steamed
- 2 tbsp olive oil
- salt and pepper to taste
- 1 lemon juiced
Instructions
- Rinse all the veggies very well. Cut the lettuce and red orach leaves and put them in a bowl. Slice the radishes and chop the parsley and scallions.
- The cherry tomatoes can be roasted either in the oven or on the stove. I prefer roasting them in a skillet on the stove, as they cook a lot faster. Simply place them in a skillet, drizzle with a little olive oil, and cover with a transparent lid. They'll be ready in about 5 minutes, once they look soft and juicy.
- If you have fresh or frozen peas, use a steamer and steam them for about 15 minutes; otherwise, you can use canned peas.
- Make the dressing: mix the olive oil, lemon juice, salt, and pepper.
- Mix all the ingredients together, except the cherry tomatoes and the dressing. Add the dressing only right before serving.
- Put the roasted cherry tomatoes on top.
- Serve!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days, but add the dressing only right before serving so the greens stay crisp. No time to steam peas? Canned peas work just as well.