Feta and slow-roasted tomato salad

Feta and slow-roasted tomato salad
  • Serves icon Serves 4
  • Time icon Takes 20 min to make and 1hr 30 min to 1 hr 45 min in the oven

A salad of intense summer flavours that’s suitable for veggies.

Nutrition: per serving

Calories
436kcals
Fat
38.1g (11.1g saturated)
Protein
11.9g
Carbohydrates
11.9g (10.8g sugar)
Salt
2.7g
Calories
436kcals
Fat
38.1g (11.1g saturated)
Protein
11.9g
Carbohydrates
11.9g (10.8g sugar)
Salt
2.7g

Ingredients

  • 8 plum tomatoes, halved lengthways
  • 2 tbsp olive oil
  • 200g baby courgettes, halved lengthways, or small courgettes, sliced on the diagonal
  • Half a cucumber, diced
  • 1 small red onion, thinly sliced
  • 130g jar mixed pitted Greek olives in oil, drained
  • 1 romaine lettuce, torn into pieces
  • 200g feta, broken into small chunks

 

For the dressing

  • 6 tbsp fruity extra-virgin olive oil
  • Juice of half a lemon
  • 2 tbsp torn fresh mint
  • 2 tbsp chopped fresh flatleaf parsley
  • 1 small garlic clove, crushed
  • Pinch of sugar

Method

  1. Preheat the oven to 240°C/fan220°C/gas 9. Line a baking sheet with baking paper and place the tomatoes on top, cut-side up. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and freshly ground black pepper. Roast for 15 minutes. Reduce the oven temperature to 150°C/fan130°C/gas 2 and roast for a further 1 and a quarter -1 and a half hours, until they have shrivelled in size and are lightly browned around the edges but still juicy in the centre. Set aside to cool.
  2. Meanwhile, drizzle the remaining 1 tablespoon oil over the courgettes, season and cook on a hot griddle or frying pan for 2 minutes each side, until lightly charred. Set aside to cool. In a large salad bowl, mix together the courgettes, cucumber, onion, olives and salad leaves.
  3. Whisk together the ingredients for the dressing, season well with salt and pepper and set aside.
  4. Just before you’re ready to serve, add the feta and tomatoes to the salad, then gently toss with the salad dressing. Divide between 4 dinner plates to serve.

delicious. tips

  1. If time is a little tight, look out for semi-dried or SunBlush tomatoes in your local supermarket or deli, and use instead of our slow-roasted tomatoes.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Radish recipes

Radish and tomato salad

Olia Hercules’ simple summer salad recipe is great served as a side dish with lots...

Save recipe icon Save recipe icon Save recipe

Tomato recipes

Tomato salsa salad

Donal Skehan’s tomato salsa salad recipe is great served on the side of a meaty...

Save recipe icon Save recipe icon Save recipe

Halloumi recipes

Halloumi with saffron tomato salad

Who doesn’t love haloumi? This lovely salad is great as part of a barbecue feast...

Save recipe icon Save recipe icon Save recipe

Sardine recipes

Roasted tomato and sardine salad

Valentine Warner’s recipe for this roasted tomato and sardine salad makes for the perfect summer...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine