Simple Roasted Heirloom Tomato Salad

This salad is SO easy yet SO impressive with its gourmet flavors and variety of textures. It's pretty much a simple raw salad but with some roasted touches.

Only recently have I become obsessed with oven roasted organic tomatoes. Because {when in season} they are so good raw I didn't really think to roast or cook them. That wasn't necessary. 

But holy wow are they good roasted. And even better? Mixed with raw heirloom.

A M A M A Z I N G - who would have thought something this easy and healthy {no dressings or cheese} could be bursting with so much flavor?!

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Today I am sharing this tomato side salad that accompanied my favorite Poblano dish. I will share that entre recipe/photos with you next week but for now, enjoy the side salad, experiment with it, and then we can add in the main poblano dish later.

I got everything for this salad at my local farmer's market. A fun day to say the least. I just love cooking with everything fresh and local and organic.

Enjoy! Please leave your notes or comments below. I'd appreciate your feedback. Happy Monday!

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Spring Heirloom Tomato Salad

3 cups large cherry tomatoes, cut into cubes or slices

3 pretty heirloom tomatoes

handful of pretty fresh sprigs of greens {I used arugula and sprouts}

1 avocado, sliced

olive oil

sea salt and pepper, to taste

Preheat oven to 400 degrees F.

Chop cherry tomatoes into large pieces. Layer face down on a baking sheet. Using olive oil, coat the tomatoes before roasting. Salt and pepper to taste. When oven is ready, insert baking sheet. Cook until bottoms of tomatoes are browned. Do not worry about tossing or flipping tomatoes. About 20 minutes. Check constantly.

Meanwhile, on a large plate combine slices of fresh raw heirloom tomatoes, sliced about 1/4 inch thick. Layer them. Sprinkle on olive oil, by the spoonful. Add sea salt and pepper if desired. Add slices of avocado. Make the salad pretty - evenly dispersing both fruits.  Add sprigs of fresh greens or sprouts. 

When roasted tomatoes are ready, add them to the top of the plate of heirloom. 

Salad is now ready to serve. It's perfect when it's room temperature with warm roasted tomatoes on top.

This is a wonderful salad to serve as a starter or to add to a meat dish, if you do not eat meat, serve with hearty pasta or other vegetarian dish. {as shown below}

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