CITRUS SALAD WITH ROASTED CHERRY TOMATOES

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Citrus Salad with Roasted Cherry Tomatoes image

The fresh flavors of tomatoes and tangelos combine in this simple side dish from TV chef Sarah Mastracco.

Provided by Martha Stewart

Number Of Ingredients 5

1 pint cherry tomatoes
2 tablespoons plus 2 teaspoons olive oil
2 tangelos, peeled and sliced into 1/4-inch rounds
2 tablespoons thinly sliced flat-leaf parsley leaves
Freshly ground pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a medium bowl, toss tomatoes with 2 tablespoons olive oil; season with pepper. Place on a baking sheet and transfer to oven. Roast until soft and blistered, about 20 minutes. Remove from oven and let cool slightly.
  • Arrange tangelos on each of four small plates; top with roasted tomatoes and parsley leaves. Season with pepper and drizzle with remaining 2 teaspoons olive oil. Serve.

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