Skip to main content New this month
Get the Allrecipes magazine

Roasted Tomato Salad

Rated as 4.33 out of 5 Stars

"Start any special meal with this warm salad."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 157 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8x8-inch baking dish; sprinkle with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
  3. Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps.
  4. Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.

Nutrition Facts


Per Serving: 157 calories; 10.9 g fat; 8.8 g carbohydrates; 7.1 g protein; 10 mg cholesterol; 316 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This is wonderful! What an awesome way to use those fresh garden tomatoes. Thanks for a tasty recipe.

awesome!

This was ok. Neither of us thought it was delicious. I don't know why, it sounded like something we would love. But instead it was just ok.